Korean Shrimp Fried Rice
Fluffy fried rice with tender shrimp, kimchi, and a hint of gochujang creates an impressive weeknight meal in under 30 minutes. Topped with a runny egg yolk and fresh scallions for authentic Korean flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 528
- Protein
- 28g
Ingredients
- 3 tablespoons vegetable oil
- ½ pound large shrimp, peeled and deveined
- 2 cups cooked white rice, chilled
- ¾ cup kimchi, finely chopped
- 1.5 tablespoons gochujang (Korean red chili paste)
- 1.5 tablespoons soy sauce
- 2 whole large eggs
- 3 whole scallions, sliced crosswise into thin rings
Instructions
- 1
Pat the shrimp dry with paper towels by pressing gently so water does not splatter when the shrimp hits hot oil.
- 2
Chop the kimchi into 1/4-inch pieces by slicing lengthwise first, then cutting crosswise, so the pieces are small enough to distribute evenly throughout the rice.
- 3
Slice each scallion crosswise into thin rings about 1/8-inch wide, separating white and light green parts from the darker green tops, which you'll use as garnish.
- 4
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Add the shrimp in a single layer and cook without stirring for 90 seconds until the underside turns opaque pink, then flip each shrimp and cook another 60 seconds until fully pink.
- 6
Transfer the shrimp to a clean plate by sliding them off the skillet with a spatula.
- 7
Pour 1.5 tablespoons of oil into the empty skillet and heat over medium heat until shimmering, about 45 seconds.
- 8
Add the chopped kimchi and stir constantly for 90 seconds until it becomes fragrant and the edges just begin to darken.
- 9
Add the chilled rice in large handfuls, breaking up any clumps with the back of a wooden spoon as you add it, then stir constantly for 2 minutes until the rice is warm and coated with oil.
- 10
Pour 1.5 tablespoons of gochujang into a small bowl, add 1.5 tablespoons of soy sauce, and whisk together until smooth and uniform in color.
- 11
Pour the gochujang mixture into the skillet and stir constantly for 60 seconds, scraping the bottom to ensure nothing sticks, until every grain of rice looks glossy and reddish.
- 12
Return the cooked shrimp to the skillet, add the white and light green scallion parts, and stir for 45 seconds until the shrimp is heated through and everything is evenly mixed.
- 13
Remove the skillet from the heat and divide the fried rice between two serving bowls, piling it into the center of each bowl.
- 14
Crack 1 egg into a small bowl and pour it directly onto the center of the rice in the first bowl without breaking the yolk.
- 15
Repeat with the second egg and the second bowl of rice.
- 16
Scatter the dark green scallion tops over each bowl to finish.
Tools you’ll need
- 12-inch nonstick skillet
- wooden spoon or rice paddle
- rubber spatula
- paper towels
- small mixing bowl
- whisk
- two serving bowls
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
