Korean Gochujang Shrimp Fried Rice recipe - ingredients, nutrition and when to eat it
Shrimp and vegetables are stir-fried with gochujang sauce, then tossed with rice for an easy one-bowl meal.
Shrimp and vegetables are stir-fried with gochujang sauce, then tossed with rice for an easy one-bowl meal. Spicy-sweet flavors pair with bouncy shrimp and crisp vegetables. It's a great choice for a quick lunch or dinner.
World cuisine · 20 minutes to cook
Nutrition (per 418g serving): 502.8 kcal · protein 23.2g · carbohydrate 82.6g · fat 7.6g · sodium 694.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cold rice stays looser and fries up nicely without clumping as much.
Tips: Pat the shrimp dry before adding them to keep excess water from collecting in the pan.
Tips: Add the rice before the gochujang has a chance to stick and burn, then stir quickly.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 80 g
- Gochujang — 1 Tbsp
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp