This is technically under the “Easy Recipes” category but I’m just naming it LAZY COOKING because I usually do this when I get lazy cooking. Don’t judge me! Momma’s gotta take a break from the kitchen, too. 😅😋
So have you ever felt LAZY to whip out something for the family? Have you had days when you just want to make the easiest dish you can? I think we’ve all been there.
Well, easy doesn’t have to mean opening canned goods or making ramen or frying whatever meat you have! You can also make something extremely easy and yet yummy and “not usual”. With this simple rice cooker shrimp fried rice (teriyaki style), NO COOKING EXPERIENCE IS NEEDED! And you don’t even have to have complete kitchen supplies! All you need is a reliable rice cooker. That’s it!
|Prep Time||15-30 minutes|
|Cook Time||20-40 minutes|
- 1 medium-sized white onion
- 1/2 cup frozen peas
- 1/2 cup carrots , diced
- 2 cloves garlic , minced
- 1 pinch grated ginger (use a microplane)
- 2.5 cups white rice of your choice
- 1 cup beef broth
- 2.5 cups water (adjust water:rice ratio as necessary, depending on the rice you're using. also consider the beef broth you're adding so make sure you're not adding too much liquid)
- 1/4 kg. medium-sized shrimps
- 1/4 cup soy sauce (I usually use less than 1/4 but a little over 1/8)
- 1 tsp brown sugar
- 1 tbsp scallions , chopped
- Before everything else, thaw your shrimps and put them in a colander to rinse them thoroughly with cold water.
- Finely dice the onion, grate a tiny piece of ginger and mince (I use the microplane -- it's easier and faster) the cloves of garlic. Once done, place them at the bottom of the rice cooker, but make space for the frozen peas and diced carrots.
- Rinse rice as you normally would in a bowl. Once ready, pour the rice (without the water, of course) into the rice cooker and mix all the ingredients well.
- Place the shrimps on top. It's your choice to peel the shrimps or leave the shell on. I usually peel mine off but sometimes I like to leave the head because I think most of its juice are there. (I'd like to believe the "juice" gets absorbed by the rice later on). Better to peel them off, though. I think leaving the head gives "too much shrimpy flavor". Or, maybe you can leave the head of half of them and then totally peel off the others.
- Add the beef broth and water. Sprinkle some salt. Close the lid of your rice cooker then "cook" (Select "white rice" if the option is available).
- When it's done, the cooking completion light usually shows. DO NOT OPEN THE LID YET. Leave it to "warm" for 5-8 minutes more. While waiting, mix the brown sugar and soy sauce to make the teriyaki sauce.
- As soon as you open the lid, pour the teriyaki sauce then mix all ingredients using a rice spatula. Transfer to a rice bowl, top with scallions and serve.
- • You can skip the teriyaki sauce by just adding 2-3 tbsp. of soy sauce (no more sugar) at the end.
- • The scallions are not very important add-ons so if you don't have this, no worries.
- • You are welcome to add Sriracha or do any other tweaks.
- • You can skip the beef broth if it's not available at home. However, be mindful of the liquid you add, as it is important to make a well-cooked rice
- • A good alternative to shrimps would be scallops since these don't need a lot of time to cook as well.
- • Feel free to adjust the measurements as I only do mine using my power of GUESSTIMATION, to be honest 🙂
I hope I’ve given you an idea for lazy cooking day, or “just moved in” situations.
I’ll try this, idol! U da mom.
Yey! Sure, doc! Thank you! 🙂