Heat a drizzle of oil in a small pot over medium-high heat. Add half the rice and stir continuously until grains are golden brown, 2-3 minutes. Stir in remaining rice and 3/4 cup water. Bring to a boil, then cover and lower heat. Simmer until tender, 15-20 minutes.

Wash and dry all produce. Core, seed, and remove white ribs from bell pepper, then thinly slice. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Cut lime into wedges. Drain corn from can.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, scallion whites, garlic, and a pinch of chili flakes (to taste). Cook, tossing, until softened, 5-7 minutes.

Rinse shrimp and pat dry with a paper towel. Once veggies are softened, add shrimp to pan. Cook, tossing, until opaque and cooked through, 2-3 minutes. Season with salt and pepper

Fluff rice with a fork and add to pan, along with corn, scallion greens, soy sauce, and 1/2 TBSP sesame oil (we sent more). Cook, tossing, until everything is evenly mixed and soy sauce is absorbed, about 1 minute. Season with salt and pepper.

Divide rice mixture between bowls. Garnish with peanuts. Serve with lime wedges on the side for squeezing over.