Korean Kimchi Shrimp Fried Rice

Instructions

1. 1

   Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

2. 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. 3

   Add the remaining 1 tablespoon of sesame oil to the pan. Add the chopped kimchi and cook for 2 minutes, stirring occasionally.

4. 4

   Push the kimchi to one side of the pan. Crack the eggs into the empty side and scramble them until just set.

5. 5

   Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together.

6. 6

   Pour in the kimchi juice, soy sauce, and sprinkle the gochugaru over the rice. Mix well to combine all the flavors.

7. 7

   Return the cooked shrimp to the pan and toss everything together until heated through.

8. 8

   Add the sliced green onions and stir to combine. Taste and adjust seasoning if needed.

9. 9

   Serve hot, garnished with extra green onions if desired.