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Shrimp and Kimchi Fried Rice


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  • Author: Linda Schneider

Ingredients

Scale
  • 1/2 pound shrimp (cleaned and deveined)
  • Salt and pepper
  • 1 tablespoon oil
  • 1 cup kimchi
  • 3 cups steamed day old short- or medium-grain rice (white or brown)
  • 1/4 cup kimchi juice
  • 1 to 2 tablespoons *gochujang (more or less to taste)
  • 1 1/2 teaspoons soy or tamari sauce
  • 1 to 2 teaspoons toasted sesame oil (more or less to taste)
  • 1 scallion (thinly sliced)
  • 1 sheet toasted nori (cut into thin strips)
  • Toasted sesame seeds for garnish
  • Sunny side up egg for serving
  • Sriracha or sambal for serving

Instructions

  1. Season the shrimp with salt and pepper. Heat the oil in a large skillet or wok. When hot, add the shrimp and sear a couple of minutes per side until pink and opaque. Remove, roughly chop.
  2. Add kimchi and sauté a minute or two. Add the rice, kimchi juice, gochujang and soy/tamari. Sauté about 5 minutes. Stir in the reserved shrimp. Add sesame oil and remove from heat.
  3. Spoon into bowls and sprinkle with chopped green onion, roasted nori and sesame seeds. Top each bowl with a fried egg. Serve with sriracha or sambal.

Notes

*If you can’t find or don’t have gochujang, substitute a generous pinch of chile flakes in its place.

  • Category: Main