Ingredients
Instructions
- Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
- Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute.
- Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
- Add the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low.
- Simmer gently for 15 minutes without lifting the lid.
- Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
- Stir to combine and serve garnished with the reserved spring onion.