Zucchini and Shrimp Stone Pot Rice recipe - ingredients, nutrition and when to eat it
Rice cooked in a pot with zucchini and shrimp, served with a seasoned soy sauce. The zucchini turns tender, and the shrimp stay springy.
Rice cooked in a pot with zucchini and shrimp, served with a seasoned soy sauce. The zucchini turns tender, and the shrimp stay springy. It’s a lovely choice when you’re craving a warm bowl of rice on a summer evening.
Rice bowls · 40 minutes to cook
Nutrition (per 487g serving): 682.3 kcal · protein 23.7g · carbohydrate 123.8g · fat 8g · sodium 1203mg
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: Heat varies from pot to pot, so add a tablespoon or two of water if it evaporates too quickly.
Tips: Serve the sauce a little at a time and adjust the seasoning as you eat.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shrimp — 5 pc
- Korean zucchini — 0.3 pc
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 0.1 pc
- Garlic — 1 pc
- Toasted sesame seeds — 1 tsp