Kitchen notes · a little help before you start
Rice Cooker Teriyaki Shrimp and Rice Recipe
Rice Cooker Teriyaki Shrimp and Rice Recipe brings together shrimp, onion, and frozen peas. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- American · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Get to know the ingredients
Shrimp
Look at how this ingredient comes into the method: If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
Onion
Look at how this ingredient comes into the method: Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas (I did not thaw my peas).
Frozen peas
Look at how this ingredient comes into the method: If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Rice Cooker Teriyaki Shrimp and Rice Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot, with sriracha or sliced green onions if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Fold in at the stated step
Have the ingredient for folding in ready before you need it. Follow that mixing step as written, rather than putting every ingredient into the bowl at the start.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: Serve hot, with sriracha or sliced green onions if desired.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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