Kimchi Fried Rice With Shrimp
Ingredients
- 7 oz cooked shrimp
about 200-210 grams. See notes!
- 1 tablespoon olive oil
- ½ onion
medium, finely chopped
- ½ carrot)
large, finely chopped (about 1 cup
- 12 green bell pepper)
large, finely chopped (about 1 cup
- 2 cloves garlic
large, minced or chopped
- 1 teaspoon grated ginger
- 2 teaspoons sesame oil
- ⅓ cup kimchi
roughly chopped
- 1 tablespoon Gonchuan Korean chili paste
- 1.5 tablespoons soy sauce or Tamari
- 1.5 cups brown rice
cooked
- 1 teaspoon sesame seeds
- 1 green onion
chopped
- ¼ cup frozen baby peas
defrosted in hot water
- ½ cup sliced cucumber
Directions
- 1
If using frozen shrimp/prawns, add them to a large bowl and fill it up with hot (not boiling) water. Leave to thaw out for 5-10 minutes. Then peel, remove the tails and devein, if needed (aka, remove the dark string running along the spine of the shrimp). Set aside.
- 2
Heat a tablespoon of olive oil in a large frying pan or a wok over medium-high heat. Add chopped onions, carrots, and green peppers and season with 1/2 teaspoon of salt. Cook for 3-4 minutes, until softened, stirring a few times.
- 3
Add garlic and ginger, along with the sesame oil, and cook for 30 seconds.
- 4
Add chopped kimchi, Korean chili paste, cooked shrimp, and soy sauce (or Tamari) and stir through for 30 seconds to a minute.
- 5
Note: Not in the photos or video as I didn’t have any when shooting but I usually add frozen peas for extra protein and fiber. Thaw out frozen peas in a cup of boiling hot water and strain.
- 6
Now add the cooked brown rice and peas and stir through until hot and well incorporated in the sauce. Finish with a sprinkle of sesame seeds and chopped green onions.
- 7
Serve with sliced cucumbers.
Kimchi Fried Rice With Shrimp
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About this Recipe
Craving a vibrant, flavorful meal that's both healthy and incredibly quick to make? This Kimchi Fried Rice With Shrimp delivers restaurant-quality taste in just 20 minutes, making it perfect for a speedy dinner or lunch.
This recipe shines by utilizing high-fiber brown rice and a generous mix of fresh vegetables like finely chopped carrots, bell peppers, and onions, ensuring a wholesome meal. The bold, authentic flavors come from the dynamic trio of savory kimchi, spicy Gochujang Korean chili paste, and aromatic ginger and garlic, creating a truly irresistible dish.
Get ready for a culinary journey featuring chewy brown rice, perfectly cooked tender shrimp, and crisp vegetables, all coated in a rich, spicy, and savory sauce. Each bite bursts with the fermented tang of kimchi and the warmth of ginger and garlic, balanced by the subtle nuttiness of sesame oil. This vibrant dish offers a delightful balance of textures and flavors, making it an incredibly satisfying and remarkably easy meal to prepare at home.
This versatile Kimchi Fried Rice welcomes customization. While the shrimp provides excellent protein, you could easily substitute with cooked chicken or even firm tofu for a different take. Feel free to adjust the amount of Gochujang Korean chili paste to control the spice level, or add a fried egg on top for an extra layer of richness. Don't have baby peas? Simply omit them or swap in another quick-cooking green vegetable.
Perfect for a quick weeknight dinner or a satisfying lunch, this Kimchi Fried Rice With Shrimp is a complete meal on its own. Garnish with extra chopped green onions and a sprinkle of sesame seeds for a beautiful presentation before serving alongside the fresh sliced cucumber.