Shrimp Rice Soup

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.

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Prep Time

Total Time

Servings

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

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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.

What You Need

Instructions

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