popular korean fried rice made with leftover rice, fermented kimchi and shrimp.
kimchi shrimp fried rice
ingredients:
(2) cups cooked rice
(1) cup fermented kimchi + extra kimchi juice
(1) small onion
(10) medium shrimps
(5) green onions
(1) tsp. sugar
(1) Tbsp. minced garlic
(1) Tbsp. sesame oil
(1) Tbsp. soy sauce
cooking oil
optional garnishes/toppings:
sesame seeds
capelin roe
fried eggs (sunny side up)
roasted seaweed flakes
direction:
1. dice (1) small onion, chop (5) green onions and cut (10) medium shrimps and (1) cup fermented kimchi into bite size pieces.
2. heat a pan on medium high heat, drizzle some oil and cook kimchi and onion with (1) tsp. sugar. then add shrimps and (1) Tbsp. minced garlic.
3. add (2) cups cooked rice and continue to cook. season with (1) Tbsp. soy sauce and kimchi juice (adjust the amount to your liking) then add chopped green onions [save about (1) Tbsp. for garnish] and mix well. turn off the heat and mix in (1) Tbsp. sesame oil.
- if you are using cold leftover rice, warm up in the microwave for a few minutes before adding.
4. serve with fried egg, roasted seaweed flakes and capelin roe. sprinkle some chopped green onions and sesame seeds.
- these toppings are optional, but they definitely enhance the flavor.
yield: (2) servings