Shrimp Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines bouncy shrimp and the spicy, savory flavor of kimchi stir-fried with rice.
This one-bowl dish combines bouncy shrimp and the spicy, savory flavor of kimchi stir-fried with rice. It’s great for a simple lunch, a hearty dinner after work, or a late-night bite.
Rice bowls · 15 minutes to cook
Nutrition (per 477g serving): 585.5 kcal · protein 29.5g · carbohydrate 76.9g · fat 15.8g · sodium 856.2mg
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: Lightly break up clumps of cold rice by hand before stir-frying so it mixes evenly in the pan.
Tips: Shrimp can turn tough if overcooked, so add the rice once they change color and are cooked through.
Tips: If the kimchi is very sour, adding a little extra onion makes the flavor much milder.
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Ingredients (1 serving)
- Rice — 210 g
- Shrimp — 80 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Cooking oil — 1.5 tsp
- Soy sauce — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 0.5 tsp