Made with AI
Korean Gochujang Shrimp Fried Rice
30 min 243 kcal per serving Medium
Ingredients
4 Servings
- cooked short-grain rice2 cups
- tiny shrimp (canned, drained)8 oz
- canola oil1 tablespoon
- kimchi, chopped1 cup
- carrots, diced0,5 cup
- gochujang (Korean chili paste)2 tablespoons
- soy sauce1 tablespoon
- eggs, beaten2 large
- green onions, sliced2 whole
- toasted sesame seeds1 teaspoon
Instructions
- 1
Heat the canola oil in a large skillet or wok over medium-high heat.
- 2
Add the diced carrots and cook for 2-3 minutes until they begin to soften.
- 3
Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
- 4
Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix with the vegetables.
- 5
Add the drained tiny shrimp and cook for 1 minute, stirring gently.
- 6
Add the cooked short-grain rice to the pan, breaking up any clumps with a spatula.
- 7
Drizzle the gochujang and soy sauce over the rice. Stir well to evenly coat all ingredients and fry for 2-3 minutes until everything is heated through.
- 8
Remove from heat and stir in the sliced green onions.
- 9
Transfer to serving plates and sprinkle with toasted sesame seeds.
