Kimchi Fried Rice With Shrimp

May 9, 2025

Enjoy this light and filling dish, prefect for the spring and summer time.

SERVES 4 – GLUTEN FREE, PESCATARIAN – 25 MINS

ingredients

  • 2 tablespoons tamari
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black or white pepper
  • 1/3 cup avocado oil, divided
  • 1 pound shrimp, peeled and deveined
  • 4 ounces white mushrooms, sliced
  • 1 cup drained kimchi (reserve liquid)
  • 4 cups cooked basmati rice, cold
  • 3 large eggs, beaten
  • 3/4 cup frozen peas, thawed
  • cilantro or green onion for garnish

directions

  1. In a small bowl, whisk tamari, sugar, sesame oil, and pepper to combine.
  2. Heat a wok or large skillet over high heat with a little oil.
  3. Separately saute the shrimp until opaque and pink, the mushrooms until browned, and the kimchi until dry. Add oil as needed between batches.
  4. Coat rice with 2 tablespoons of oil then add to wok. Cook until the rice starts to crackle and brown, about 3-5 minutes.
  5. Make a well in the rice and add the beaten egg and cook through. Stir in tamari, sugar, sesame oil, and black pepper.
  6. Fold in cooked ingredients with peas and heat through. Season to taste with reserved kimchi liquid, and additional tamari. Garnish with chopped cilantro or sliced green onion and serve promptly.

 

Recipe provided by INFRA
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