Heat a large drizzle of oil in a medium pot over medium-high heat. Add half the rice and stir continuously, 2-3 minutes, until golden brown. Tip: Be careful not to burn the rice.

Cook the rice: Add the remaining rice and 2 cups water to the pot. Bring to a boil, then cover and reduce to a low simmer for about 15 minutes, until tender.

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Cut the lime into wedges. Chop the shrimp into 1/2-inch pieces. Shuck the corn, then cut the kernels of the cob.

Heat a large drizzle of oil in a large pan over medium-high heat. Add the bell peppers, scallion whites, garlic, and a pinch of chili flakes (to taste) to the pan. Hint: You can leave the chili flakes out if the kids prefer less heat. Cook, tossing, 5-7 minutes, until tender. Add the shrimp to the pan. Cook, tossing, 1-2 minutes, until cooked through. Season with salt and pepper.

Fluff the rice with a fork and add to the pan along with the corn, scallion greens, and soy sauce. Cook, tossing, for 1 minute. Season with salt and pepper.

Finish: Serve the toasted shrimp rice bowl with a wedge of lime and enjoy!