Rice Cooker Teriyaki Shrimp and Rice

Ingredients

• 1/2 lb. raw medium shrimp
• 1 small onion
• 1 cup frozen peas
• 1.5 cups uncooked jasmine rice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups water
• 1/4 cup soy sauce
• 2 Tbsp brown sugar

Directions

1. If the shrimp is frozen, thaw it before you begin: put it in a colander and run cool water over it until it is no longer frozen. Chop the onion finely, then add it to the bottom of the rice cooker with the frozen peas. Add the uncooked rice, minced garlic, and grated ginger, and stir everything together.
2. Arrange the shrimp over the rice mixture, then add 2 cups water. Put the lid on the rice cooker and choose the "white rice" setting. The cooker will heat first, then start timing once it reaches the right temperature; on my model, that timer was 12 minutes.
3. When the cooking cycle is done, leave the rice cooker closed on the keep warm setting for another 5-10 minutes. During that wait, mix the soy sauce and brown sugar together.
4. Open the rice cooker and drizzle the soy sauce mixture over everything inside. With a rice paddle, gently turn the sauce through the rice until combined. Serve hot, adding sriracha or sliced green onions if desired.