Description
Savory kimchi fried rice gets a protein boost from shrimp. A fried egg on top makes it extra special.
Ingredients
Units
Scale
- 1/2 lb shrimp (cleaned and deveined)
- Salt and pepper
- 1 tbsp (15 ml) oil
- 1 cup (237 ml) kimchi
- 3 cups (710 ml) steamed day old short- or medium-grain rice (white or brown)
- 1/4 cup kimchi juice
- 1 to 2 tbsp gochujang (more or less to taste)
- 1 1/2 tsp soy or tamari sauce
- 1 to 2 tsp 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
- Season the shrimp with salt and pepper.
- Heat the oil in a large skillet or wok.
- When hot, add the shrimp and sear for a couple of minutes per side until pink and opaque.
- Remove shrimp from skillet and roughly chop.
- Add kimchi and sauté for one to two minutes.
- Add the rice, kimchi juice, gochujang, and soy/tamari.
- Sauté for about 5 minutes.
- Stir in the reserved shrimp.
- Add sesame oil and remove from heat.
- 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
- For optimal flavor, use day-old rice; it will fry better and absorb the sauce more effectively.
- Adjust the amount of gochujang to your preferred spice level; start with 1 tbsp and add more gradually.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
- Cholesterol: 150