AuthorHungry PandaDifficultyBeginnerIf your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas.
Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together
Add water to the 2 cup mark on the bowl for long grain and add the shrimp to the top of the rice and water mixture. Close the lid and set the cooker to the WHITE RICE, REGULAR or LONG GRAIN function.
Once the rice cooker finishes cooking, let it rest for an additional 5-10 minutes on the KEEP WARM before opening the lid. While waiting, stir together the soy sauce and brown sugar.
Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice
Serve hot, with sriracha or sliced green onions if desired and top with sesame seeds
Ingredients
Directions
If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas.
Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together
Add water to the 2 cup mark on the bowl for long grain and add the shrimp to the top of the rice and water mixture. Close the lid and set the cooker to the WHITE RICE, REGULAR or LONG GRAIN function.
Once the rice cooker finishes cooking, let it rest for an additional 5-10 minutes on the KEEP WARM before opening the lid. While waiting, stir together the soy sauce and brown sugar.
Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice
Serve hot, with sriracha or sliced green onions if desired and top with sesame seeds