RICE COOKER TERIYAKI SHRIMP AND RICE
Rice cookers are an efficient and cost-effective method to cook food for people living in tiny spaces or who can’t access traditional kitchens. I will create a few recipes specifically for rice cookers, beginning with this easy Teriyaki Shrimp and rice. This simple recipe is similar to the shrimp Fried Rice you find at your local takeaway joint; however, it’s steamed, not cooked, which makes it far lower in calories. The concise list of ingredients implies that you don’t need to have many elements in your pantry, and most of them can be stored indefinitely within your freezer or pantry.
CAN I MAKE THIS TERIYAKI SHRIMP AND RICE IN AN INSTANT POT?
Making use of using the “rice” function on your Instant Pot can cook food the same way as a rice cooker; therefore, this recipe will be a breeze to cook with an Instant Pot provided you’re making use of the rice feature, not a pressure cooker function. I haven’t had an opportunity to test this recipe in one of the instant pots.
There’s a lot of contradicting information regarding what the ideal ratio of rice to water can be for rice cookers, mainly due to the differing requirements of different varieties of rice and differences in the ways that other rice cookers operate. I’ve tried this recipe numerous times with various water ratios to rice and discovered that 1:1.33 was the most effective for my needs. If you use a different rice cooker, an other type of rice might have to be adjusted.
1/2 lb. of raw medium shrimp (41/50 size)* ($4.00)
Small onion ($0.33)
1 cup frozen peas ($0.38)
1.5 cups of jasmine rice uncooked ($0.99)
Two cloves of garlic, chopped ($0.16)
1 tsp fresh ginger grated ($0.10)
2 cups of water ($0.00)
1/4 cup soy sauce ($0.24)
Two tablespoons brown sugar ($0.08)
If your shrimp has been frozen, first thaw it by placing it in the colander and then run cool water over it until it has thawed (this will take only a few minutes).
Finely dice the onion and put it in the rice cooker, along with the peas that have been frozen (I didn’t thaw the peas). Add uncooked rice, minced garlic, and grated ginger to the rice cooker. Mix all of these ingredients.
Place the shrimp in the middle of the mix. Then, pour in 2 cups of water. Close the lid, and then set the cooker on the “white rice” “white rice” setting. Rice cookers start to cook, and when the contents reach the right temperature, it will begin to count down the time it takes to cook (12 mins for the model I have).
After the rice cooker completes its cooking process, allow it to rest for another 5-10 minutes on the warm cycle before opening the lid. While waiting, mix the brown sugar and soy sauce.
Then, you can open the lid and add the soy sauce mix over the rice cooker’s contents. Utilizing a rice paddle, carefully fold the sauce into the rice. Serve hot, topped with green onions or sliced sriracha as desired.