|Shrimp yakimeshi is one of the most popular stir-fried rice dishes - quick, easy and delicious at any time of the day.|
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
Measure the rice accurately and place in the inner cooking pan. Rinse white rice under water until water clears, or just once if using brown rice.
Add water by filling up to the water scale marked “3” for “White Rice” or “Brown Rice,” whichever you are using. Cook the rice using the “Harder” or “Regular” setting for white rice, and “Brown Rice” setting for brown rice.
When rice completes cooking, transfer the rice to a strainer and rinse under cold tap water to cool the rice and remove excess starch. Drain the rice and let stand 20 minutes before stir-frying. When using rice that has been previously cooked and stored in the refrigerator, omit this step.
Heat 2 Tbsp. of vegetable oil in a wok or a large skillet and cook the eggs over moderately high heat. When the bottom of the eggs become firm, give several large stirs with a spatula and transfer the egg to a bowl. At this stage, the egg is still tender and is a mixture of the firm cooked part and runny part.
Add the remaining 1 Tbsp. of vegetable oil to the wok or skillet and cook the garlic and scallion until fragrant over high heat, about 20 seconds. Add the shrimp and salt and cook until the outsides of the shrimp are white, stirring the mixture continuously with a spatula.
Add the rinsed or cold rice and cook heated through, stirring continuously with a spatula. Add the green peas or soybeans and cook until heated through. Add the reserved eggs. Season with shoyu and white or black peppercorn.
Divide and serve in 4 to 6 bowls while hot.