Made with AI
Korean Kimchi Shrimp Fried Rice
25 min 291 kcal per serving Medium
Ingredients
4 Servings
- cooked short-grain rice400 g
- shrimp, peeled and deveined250 g
- kimchi, chopped1 cup
- kimchi juice2 tablespoons
- sesame oil2 tablespoons
- green onions, sliced2 pieces
- eggs2 pieces
- soy sauce1 tablespoon
- gochugaru (Korean chili flakes)1 teaspoon
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 2
Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- 3
Add the remaining 1 tablespoon of sesame oil to the pan. Add the chopped kimchi and cook for 2 minutes, stirring occasionally.
- 4
Push the kimchi to one side of the pan. Crack the eggs into the empty side and scramble them until just set.
- 5
Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together.
- 6
Pour in the kimchi juice, soy sauce, and sprinkle the gochugaru over the rice. Mix well to combine all the flavors.
- 7
Return the cooked shrimp to the pan and toss everything together until heated through.
- 8
Add the sliced green onions and stir to combine. Taste and adjust seasoning if needed.
- 9
