Rice Cooker Teriyaki Shrimp and Rice Recipe

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  Shrimp(227g)
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  Yellow Onion
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  Peas, Sweet, Frozen(240g)
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  White Rice(360g)
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  Garlic(120g)
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  Ginger, Fresh Root(5g)
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  2 cups water ($0.00)
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  Soy Sauce, Low Sodium(60g)
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  Brown sugar(30g)

Instructions

1. 1If the shrimp is frozen, thaw it in a colander under cool running water for 3–5 minutes until fully thawed and no ice crystals remain.
2. 2Finely dice the onion and add it to the rice cooker along with the frozen peas (no thawing needed), uncooked rice, minced garlic, and grated ginger; stir to combine.
3. 3Arrange the thawed shrimp on top of the rice mixture, pour in 2 cups water, close the lid, and set to the "white rice" setting; allow the cooker to complete its full cycle (typically 12–15 minutes) until it automatically switches to keep warm.
4. 4Let the rice cooker rest on the keep warm setting for 5–10 minutes without opening the lid; during this time, whisk together the soy sauce and brown sugar in a small bowl until the sugar dissolves completely.
5. 5Open the lid and check that the shrimp is opaque and firm with no translucent center (internal temperature should reach 165°F), and the rice is tender and has absorbed all liquid.
6. 6Pour the soy sauce mixture evenly over the contents in the rice cooker and gently fold it through the rice and shrimp using a rice paddle until well combined.
7. 7Divide the teriyaki shrimp and rice evenly into 4 airtight containers while hot; allow to cool to room temperature before sealing and refrigerating.
8. 8Store in the refrigerator for up to 4 days; reheat in the microwave with 2–3 tablespoons water per container for 2–3 minutes until heated through.