Kimchi and Shrimp Fried Rice Recipe Recipe

Name: Kimchi and Shrimp Fried Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering.
2
Meanwhile, pat the shrimp dry with paper towels.
3
Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, about 2 minutes.
4
Remove to a plate; set aside.
5
Add the remaining tablespoon of oil to the pan and heat until shimmering.
6
Add the kimchi and chile paste and stir-fry until fragrant and heated through, about 1 minute.
7
Add the rice, fish sauce, and soy sauce and season with salt.
8
Cook, stirring constantly, until the mixture is heated through, about 3 to 4 minutes.
9
Push 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.
10
Season the eggs with salt and pepper.
11
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.
12
Taste and season with more salt and lime juice as needed.
13
Sprinkle with the scallions and serve immediately with the lime wedges.

871

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces, Kosher salt, Freshly ground black pepper, and more.

Yes, Kimchi and Shrimp Fried Rice Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi and Shrimp Fried Rice Recipe

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