Ebi Pilaf is a common food in Japan. Especially, we eat Ebi Pilaf for lunch.
When I was an elementary school student, I had this dish as school lunch.
“Ebi” means “Shrimp” in Japanese. “Pilaf” is originally from Turkey. “Pilav” means “Pilaf” in Turkish. Original Turkish recipe is stir-frying fresh rice and ingredients on a pot, and simmering them with soup stock and a lid until the rice is fully cooked.
I will introduce Japanese Style Shrimp Pilaf using cooked rice and a frying pan to cook at home easily.

Ingredients (2 plates):

  • 227g (8oz) cooked shrimp
  • 1 onion
  • 1 carrot
  • 1/2 small can cut mushrooms
  • 1/2 small can whole corn
  • 1/2 small can sweet peas
  • Cooked rice for 2 servings
  • 1 tablespoon butter
  • 1 cube *Japanese consomme
  • 1 teaspoon *Torigara soup stock powder
  • 100ml (3.38 floz) water
  • Salt & pepper (as you like)
  • Parsley flakes (as you like)

-> See picture A & B.

Picture A: *Japanese consomme (meat & vegetable soup stock cubes)
Picture B: *Torigara soup stock (Japanese chicken soup stock powder)

Here is how to make it at home. Cooking time is about 30 - 40 minutes.

  1. Cook rice. Meanwhile, mince the carrot and the onion. Remove tails from shrimp.
  2. Preheat the butter in a frying pan with medium heat. Add the onion. Stir for 1-2 minutes. -> See picture C & D.
Picture C 
Picture D

3. Add the carrot and stir for 1-2 minutes. -> See picture E.

Picture E

4. Add mushrooms and stir for 1 minute. -> See picture F.

Picture F

5. Add the corn and sweet peas, and stir for 1 minute. -> See picture G.

Picture G

6. Add break apart *Japanese consomme, *Torigara soup stock powder, and water. Bring to a boil. -> See picture H.

Picture H

7. Add shrimp and cooked rice, and mix up thoroughly. -> See picture I.

Picture I

8. Add salt & pepper and simmer for 5-10 minutes or the rice becomes dry. -> See picture J.

Picture J

9. Serve it on plates. Add parsley flakes on top.