Teriyaki Rice With Shrimps

Cook 1 cup of basmati rice in 2 cups of water with sprinkle of salt added. Keep the cooked rice aside.

Cook the peas and carrots in some water separately until peas become soft. Keep cooked peas and carrots aside.

Marinate shrimps with salt, pepper, lime juice and a tsp turmeric powder and cook on low to medium flame for 5 mins until shrimps become pink.

:- Do not overcook shrimp.

In a non stick pan or skillet, add 1-2 tbsp olive oil and saute some onions and shavings of cabbage (as much as you like).

:- Make sure the cabbage becomes soft.

Keep this on medium flame turning the cabbage and onion as it cooks.

Add 4 - 5 tbsp of teriyaki sauce and mix well with the onion and cabbage.

Slowly add in the peas and carrots.

:- To make it spicy, I add in either chilli sauce or add pachamoluku(green chillies).

Add in the shrimp also.

Lastly add in the rice.

Mix the rice well with the rest of the mixture.

:- You can add teriyaki sauce according to your taste. Too much will make it salty and tasetless. Be careful when adjusting your taste.