Water is added to rice and shrimp which have been stir-fried in sesame oil and are simmered until the rice has tripled in size in this Korean-inspired recipe which is low in fat and calories.
INGREDIENTS (for 3 servings):
- 2 cups white rice
- 9 ounces shelled and deveined shrimp
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 12 cups water
- salt to taste
Rinse rice and set aside for 2 hours or until moistened.
Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.