Shrimp Fried Rice
A one-pot shrimp fried rice cooked in the rice cooker with peas, carrots, gochugaru and sesame oil.
Ingredients
| 186 g | rice (Japanese short-grain or medium grain recommended) | |
| — | water | |
| 2 tbsp | 30 ml | soy sauce |
| 1/2 tbsp | 7.5 ml | ginger, minced |
| 3 clove | cloves of garlic, minced | |
| 182 g | peas & diced carrots (frozen packaged) | |
| 1/2 tsp | 2.5 ml | black pepper |
| 1/4 tsp | 1.3 ml | salt |
| 6–8 | shrimp (peeled and deveined), medium-sized | |
| 1–2 tbsp | 15–30 ml | gochugaru (adjust to spice preference) |
| 1 tsp | 5 ml | toasted sesame oil |
| optional | sliced green onions (for garnish; optional) |
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using.
- To the rice cooker, add your soy sauce, ginger, garlic, peas & carrots, and season with black pepper and salt.
- Close the rice cooker lid and cook on the regular white rice setting until the rice is cooked (this takes me ~20-25 minutes, but varies between rice cookers).
- Once done, place your shrimp directly on top of the rice, and sprinkle on the gochugaru. Cook for another 4-6 minutes, or until the shrimp is cooked thoroughly.
- Finally, drizzle with sesame oil and serve, garnished with green onions.