Steps

1. In a clay pot, combine 3 cups of rice (rinsed rice) and 400ml of tomato juice.
   🕒 01:26
2. Heat 3 tbsp of Taihaku Sesame Oil in a frying pan over medium heat and sauté 200g of shell-on shrimp.
   🕒 02:26
3. Once the shrimp turn orange, add 2 tbsp of dried shrimp, 2 tbsp of minced green onion, 1 tbsp of minced ginger, and 1 tbsp of minced garlic. Sauté until fragrant.
   🕒 03:16
4. Make a well in the center of the pan and add 1-2 tsp of Doubanjiang (Chili Bean Paste). Sauté.
   🕒 03:53
5. Add 2 tbsp of Cooking Sake (Rice Wine), 200ml of water, 1 tsp of salt, a pinch of pepper, and 1.5 tbsp of ketchup. Bring to a boil. 【Key Tip!】 Create an orange soup infused with shrimp umami.
   🕒 04:15
6. Remove the shrimp from the boiling soup and place them on a plate.
   🕒 05:26
7. Mix the flavorful essence from the removed shrimp with the rice and tomato juice in the clay pot.
   🕒 05:52
8. Cover the clay pot and cook for 15-18 minutes.
   🕒 06:20
9. Once cooked, return the reserved shrimp to the pot, cover again, and steam for about 5 minutes.
   🕒 06:36
10. Serve on plates. Completion.
    🕒 07:30
11. 【Remake Recipe】 Heat a frying pan and add the leftover shrimp chili rice.
    🕒 09:07
12. Add ketchup and a pinch of salt, stir, and add a little water. Stir-fry.
    🕒 09:14
13. Remove the stir-fried rice from the pan and cover with plastic wrap.
    🕒 09:52
14. In a bowl, whisk 2 eggs and add a pinch of salt. Mix well.
    🕒 10:00
15. Make soft scrambled eggs in the frying pan.
    🕒 10:10
16. Place the cooked eggs on top of the stir-fried rice. Completion.
    🕒 10:27