Shrimp Kimchi Fried Rice: A Perfect Blend of Savory Shrimp and Spicy-Sweet Kimchi
How to Make Delicious Shrimp Kimchi Fried Rice at Home
This is a simple yet incredibly flavorful kimchi fried rice. The delightful combination of crunchy kimchi, popping shrimp, and fragrant rice will surely awaken your appetite. Make tonight’s meal special!
Main Ingredients- 150g well-fermented kimchi
- 200g cold or leftover cooked rice
- 40g shrimp (frozen or fresh)
- 10g green onion
- 10g minced garlic
Seasoning Ingredients- 1 tsp gochujang (Korean chili paste)
- 1 tsp sugar
- 2 tsp gochugaru (Korean chili flakes)
- A pinch of salt
- A little cooking oil
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sugar
- 2 tsp gochugaru (Korean chili flakes)
- A pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
Let’s start with the preparation. Cut the shrimp into bite-sized pieces. Squeeze out excess liquid from the kimchi and chop it finely. Chop the green onions and mince the garlic. Having all ingredients prepped makes the cooking process much smoother!
Step 2
Heat a pan over medium-low heat and add cooking oil. Sauté the chopped green onions and minced garlic until fragrant. Once the aroma is released, add the shrimp and stir-fry until they turn pink and are cooked through.
Step 3
When the shrimp are partially cooked, add the well-drained and chopped kimchi. Stir-fry over medium heat until the kimchi softens and its tangy flavor develops. Make sure to keep stirring with a spatula to prevent sticking.
Step 4
Once the kimchi is tender, add the sugar. This will mellow out the sourness of the kimchi and add a touch of sweetness. Stir well to combine.
Step 5
After incorporating the sugar, add the gochujang (Korean chili paste) to further enhance the savory and umami flavors. Stir-fry continuously, being mindful of the heat to prevent the paste from burning.
Step 6
Finally, add the gochugaru (Korean chili flakes) for a spicy kick. Stir-fry until all the ingredients are well combined. If the kimchi isn’t sour enough for your liking, a tiny splash of vinegar can brighten the flavor. Alternatively, a little ketchup can also achieve a sweet and sour profile. Adjust to your preference!
Step 7
When the kimchi and seasonings are nearly done, add the cold or leftover cooked rice. Using cold rice is key to achieving a fluffy, non-clumpy fried rice texture. Gently break up the rice clumps and stir-fry until the rice is evenly coated with the kimchi mixture.
Step 8
Using a ladle for fried rice can help distribute heat evenly and make stirring easier. Once the rice and kimchi are well incorporated and fried, turn off the heat and drizzle in sesame oil for a final touch of nutty aroma. Mix well.
Step 9
For an attractive presentation, before spooning the fried rice into a serving bowl, arrange the cooked shrimp attractively at the bottom of the bowl. This way, the shrimp will be visible on top when the rice is inverted.
Step 10
Pack the fried rice firmly on top of the shrimp. Filling the bowl completely will help maintain the shape when unmolding.
Step 11
Finally, place a plate or your serving pan over the bowl, then carefully invert it. Give it a gentle shake, and your beautifully plated Shrimp Kimchi Fried Rice is ready! Enjoy it while it’s hot!
