Shrimp and Vegetable Rice Casserole in ricecooker /炊飯器エビピラフ

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<Shrimp and Vegetable Rice Casserole in ricecooker /炊飯器エビピラフ>

<Yield> 4 servings

<Prep time> 10 minutes

<Cook time> 50 minutes ( It varies depending on the type of rice cooker you use)

<Ingredients>

• 2 cups Japanese rice

• Approximately 100g of peeled shrimp (frozen)

• ½  cup onion chopped (100g)

• ⅓ cup  carrot minced(50g)

• 1 green bell pepper

• 3 pieces any mushrooms

Seasonings

• 2 tablespoons mirin

• 1 ½   tablespoon  bouillon cube/ soup stock powder

• 1 ¼ cup (250ml)  water

• 1 tbsp butter

• Salt and pepper to taste

<Instructions>

1. Finely dice the onion, carrot, and green bell pepper. Thinly slice mushrooms.

2. Rinse the rice and drain in a sieve. Place the rice in the inner pot of the rice cooker and add the ingredients listed under seasonings( 2 tablespoons of mirin, 1 ½ tablespoon of soup stock powder.)

3. Add water and mix well.

4. Add the diced onion, carrot, mushrooms, and frozen peeled shrimp into the rice cooker. Cook using the mixed rice setting. (If unavailable, cook using the regular rice setting.)

5. Once cooked, mix in the green bell pepper and butter, then cover and turn off the heat. Allow to sit for 15 minutes.

6. Season with salt and pepper to taste before serving.

<Miwa’s tips>

1 . Feel free to use your favorite protein like chicken, salmon and beans.

2. Make sure to add green pepper after the rice is cooked.

3. This recipe is perfect for meal prepping.

<Storage time>

Store it in an airtight container in the fridge for 2 days and freezer for 2 weeks.

This Shrimp and Vegetable Rice Casserole is great to be served in this tableware

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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