+

Kimchi and Shrimp Fried Rice

Kimchi and Shrimp Fried Rice

Ingredients (14)

  • 2 tablespoons vegetable oil
  • 8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups Napa Cabbage Kimchi, drained and coarsely chopped (see What to Buy note)
  • 1 teaspoon Korean chile paste
  • 4 cups steamed white rice or brown rice, chilled
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 large eggs, lightly beaten
  • 2 teaspoons freshly squeezed lime juice, plus more as needed
  • 1/4 teaspoon toasted sesame oil
  • 2 medium scallions, minced (white and light green parts only)
  • 1 medium lime, cut into 6 wedges, for serving
Try Amazon Fresh
Nutritional Information
  • Calories271
  • Fat7.17g
  • Saturated fat1.04g
  • Trans fat0.05g
  • Carbs38.91g
  • Fiber1.68g
  • Sugar0.76g
  • Protein11.24g
  • Cholesterol109.63mg
  • Sodium707.37mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

A good way to use up leftover kimchi and steamed rice is in this fried rice dish. The kimchi adds crunch and spice; include some sautéed shrimp and you’ve got a complete dinner in just one pan.

What to buy: Try your hand at homemade kimchi with CHOW’s recipe, or you can purchase kimchi at many grocery stores.

Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick.

Game plan: You’ll need to make the steamed white or brown rice before you begin.

More kimchi recipes.

Tips for Shrimp and Eggs

Instructions

  1. 1Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Meanwhile, pat the shrimp dry with paper towels. Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, about 2 minutes. Remove to a plate; set aside.
  2. 2Add the remaining tablespoon of oil to the pan and heat until shimmering. Add the kimchi and chile paste and stir-fry until fragrant and heated through, about 1 minute. Add the rice, fish sauce, and soy sauce and season with salt. Cook, stirring constantly, until the mixture is heated through, about 3 to 4 minutes.
  3. 3Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season the eggs with salt and pepper. Remove the pan from heat, fold the eggs into the rice mixture, add the reserved shrimp, measured lime juice, and sesame oil, and stir to combine. Taste and season with more salt and lime juice as needed. Sprinkle with the scallions and serve immediately with the lime wedges.
Load Comments

Recommended from Chowhound

Bone Broth Primer: What Exactly Is It & How Do You Make It?
Guides

Bone Broth Primer: What Exactly Is It & How Do You Make It?

by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...

How to Get Your Holiday Potluck Food to the Party in One Piece
Shop

How to Get Your Holiday Potluck Food to the Party in One Piece

by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...

Become a Christmas Cookie Professional with These Easy Tips
Guides

Become a Christmas Cookie Professional with These Easy Tips

by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...