Shrimp Fried Rice Gimbap recipe - ingredients, nutrition and when to eat it
Gimbap filled with shrimp fried rice, spread over a sheet of seaweed, rolled up, and sliced into easy-to-eat pieces.
Gimbap filled with shrimp fried rice, spread over a sheet of seaweed, rolled up, and sliced into easy-to-eat pieces. Fluffy rice, plump shrimp, and savory seaweed come together nicely. It makes an easy lunch or a light dinner to pack for later.
Street food · 25 minutes to cook
Nutrition (per 344.5g serving): 480.7 kcal · protein 26.1g · carbohydrate 61.2g · fat 13.4g · sodium 290mg
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: Warm, fluffy rice is easier to spread in a thin layer over the seaweed.
Tips: Let the fried rice cool slightly before rolling so the seaweed stays less soggy.
Tips: Lightly wet the knife blade when slicing to keep rice from sticking as much.
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Ingredients (1 serving)
- Rice (white rice) — 180 g
- Shrimp — 70 g
- Gimbap seaweed — 1 sheet
- Egg — 1 pc
- Carrot — 20 g
- Scallion — 10 g
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp