Eggplant and Shrimp Pot Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice dish is made by layering eggplant and shrimp over rice and cooking everything together in one pot.
This pot-cooked rice dish is made by layering eggplant and shrimp over rice and cooking everything together in one pot. The tender eggplant pairs well with plump, savory shrimp for a satisfying lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 382g serving): 442.2 kcal · protein 18.8g · carbohydrate 76.7g · fat 5.4g · sodium 401.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Briefly sauté the eggplant first to add a nutty aroma to the rice and help it hold its shape.
Tips: Keep the lid on while the pot rice rests so the grains cook evenly.
Tips: If the shrimp are small, add them when the rice is almost done and let them steam with the rice to keep them plump.
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Ingredients (1 serving)
- Rice — 90 g
- Eggplant — 0.5 pc
- Shrimp — 5 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Garlic — 1 clove
- Water — 110 ml