Rice cookers can be a cost-effective and convenient way to cook food in small spaces. This dish is similar to the shrimp fried rice you would get at your local takeout joint. However, it’s steamed and not fried, so it’s lower in calories. You don’t need many ingredients, and you can keep most of them indefinitely in your freezer or pantry.
CAN I MAKE THIS TERIYAKI RICE AND SHRIMP IN A QUICK POT?
The Instant Pot‘s “rice” function will cook food the same way as a rice cooker. This recipe should work in an Instant Pot, provided you use the rice function and not the pressure cooking function. However, I haven’t had the chance to test this recipe in an Instant Pot.
RICE-TO-WATER RATIOS
There is much conflicting information regarding the rice-to-water ratio for rice cookers. This is partly due to the different needs of different rice varieties and how different rice cookers operate. This recipe has been tested with many different rice-to-water ratios, and I found 1:1.33 to be the best. The ratio might need to be adjusted using a different rice cooker model or rice variety.
RICE COOKER TERIYAKI SHRIMP AND RICE RECIPE
You can make a whole meal by adding just a few ingredients to your rice cooker. A takeout is a healthy option with this Teriyaki Shrimp Rice.
Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: Each 1.5 cup
INGREDIENTS
- 1/2 lb. 1/2 lb. raw medium shrimp (41/50 size).* $4.00
- 1 small onion (0.33%)
- 1 cup frozen peas (0.38)
- 1.5 cups uncooked jasmine Rice ($0.99)
- 2 cloves minced garlic ($0.16)
- 1 tsp grated fresh Ginger ($0.10)
- 2 cups of water ($0.00
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp brown Sugar ($0.08)
INSTRUCTIONS
- You can thaw shrimp that has been frozen by placing it in a colander. Then, run cool water over it for a few minutes until it thaws.
- Finely chop the onion and add it to the rice cooker with the frozen peas. Mix the uncooked rice, minced garlic and grated Ginger. Mix all ingredients.
- Mix the rice mixture with the shrimp. Add 2 cups of water to the bowl. Turn the rice cooker on to white rice. Once the rice cooker has reached the right temperature, it will start heating.
- After the rice cooker has completed its cooking cycle, allow it to rest in the keep warm mode for 5-10 minutes before you open the lid. Mix the soy sauce with brown sugar while you wait.
- Open the lid, and pour the soy sauce over the rice cooker. To gently incorporate the sauce, use a rice paddle. If desired, serve hot with sriracha and sliced green onions.
NOTES
*You can use shell-on or peeled shrimp. However, it must be raw. It can be time-consuming to devein shrimp, so I recommend purchasing shrimp already deveined. I used shell-on shrimp, which I quickly peeled after thawing. The tail was left on for visual appeal.
NUTRITION
1.5 cups Calories: 383.08 Kilocalories: 72.85 G Protein: 19.63 G Fat: 0.95g Sodium 980.55 mg Fiber 4.05 g
