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  • 2 cups white rice
  • 9 ounces shelled and deveined shrimp
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 12 cups water
  • salt to taste


Rinse rice and set aside for 2 hours or until moistened.

Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.

Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.