Kimchi Fried Rice With Shrimp

Kimchi Fried Rice With Shrimp

from cookedandloved.com
20 min
2 servings

This healthy kimchi fried rice is made with high-fiber brown rice and vegetables, as well as high-protein shrimp, plus flavor-boosting Korean chili paste, garlic, ginger, and kimchi of course. It's quick and easy so it's perfect for a speedy dinner or lunch. The recipe is for 2 servings but you can easily double this recipe for more.

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. 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. 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. 3

    Add garlic and ginger, along with the sesame oil, and cook for 30 seconds.

  4. 4

    Add chopped kimchi, Korean chili paste, cooked shrimp, and soy sauce (or Tamari) and stir through for 30 seconds to a minute.

  5. 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. 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. 7

    Serve with sliced cucumbers.