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Shrimp and Kimchi Fried Rice

Linda Schneider
Course Main


  • 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


  • 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.
  • 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.
  • 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.


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