Shrimp in Savory Sauce Over Rice | Different Type Of Rice Recipe For Dinner

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is a more common substitute.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is generally less expensive.

Finely mince three cloves of garlic.

Cut two green onions into small pieces, keeping the stem and leafy parts separate.

Remove the shell from the shrimp, rinse under cold water, and pat dry.

Marinate the shrimp with salt, a touch of sugar, white pepper powder, cornstarch, and a little bit of water; mix evenly and add a touch of sesame oil.

Crack and beat one large egg.

Prepare unsalted chicken broth and add cornstarch; stir until dissolved.

In a rice cooker, add rice and water at a ratio of 1 part rice to 1.5 parts water and start cooking.

If using a pot, cook the rice over medium-low heat.

Add oil to a hot pan over medium-high heat.

Add the shrimp to the pan and spread it out; pan-fry until the bottom is slightly brown, then turn it over.

Add the stem part of the green onion immediately after turning the shrimp over and let it sizzle in the oil.

When both sides of the shrimp are slightly brown, add the minced garlic to the pan and mix with the green onion.

Add the chicken broth and cornstarch mixture to the pan, stirring before adding to prevent settling.

Season the broth with salt before it boils.

Once the broth thickens and starts to boil, pour in the beaten egg while stirring the sauce.

Add the leafy part of the green onion, a touch of sesame oil, and some white pepper powder; stir to mix evenly.

Pour the shrimp with the sauce over the cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens