Description
This easy shrimp fried rice recipe combines savory shrimp, day-old rice, and vibrant vegetables with a unique spicy-sweet Gochujang glaze for a quick, hearty, and flavorful weeknight meal that surpasses takeout.
Ingredients
Scale
- 450 g (1 lb) large shrimp, peeled, deveined, tails on or off
- 450 g (3 cups) day-old cooked jasmine rice, cold
- 2 large eggs, lightly beaten
- 60 ml (4 tablespoons) neutral cooking oil, divided
- 60 g (0.5 cup) finely diced yellow onion
- 60 g (0.5 cup) finely diced carrots
- 60 g (0.5 cup) frozen peas, thawed
- 60 g (0.5 cup) frozen corn, thawed
- 15 g (1 tablespoon) minced garlic
- 15 g (1 tablespoon) grated fresh ginger
- 45 ml (3 tablespoons) Gochujang (Korean chili paste)
- 30 ml (2 tablespoons) maple syrup
- 15 ml (1 tablespoon) rice vinegar
- 45 ml (3 tablespoons) alcohol-free soy sauce, divided
- 30 ml (2 tablespoons) water
- 5 ml (1 teaspoon) toasted sesame oil
- 2.5 ml (0.5 teaspoon) white pepper
- Scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Prep Ingredients: Ensure day-old jasmine rice is cold and separated. Chop any fresh veggies. Thoroughly thaw and pat shrimp very dry. In a small bowl, whisk together the Gochujang, maple syrup, rice vinegar, 15 ml (1 tablespoon) alcohol-free soy sauce, and water to make your Gochujang glaze.
- Scramble Eggs: Heat 15 ml (1 tablespoon) of neutral cooking oil in a large wok or 12-inch skillet over medium-high heat. Add the beaten eggs and scramble until just set and still tender, breaking them into small pieces. Remove cooked egg from the pan and set aside.
- Cook Glazed Shrimp: Add another 15 ml (1 tablespoon) of neutral cooking oil to the same wok. Add the dried shrimp and cook for 1-2 minutes per side, until pink and just cooked through. Pour about half of the prepared Gochujang glaze over the shrimp, tossing to coat. Continue cooking for another 30 seconds until the glaze thickens slightly. Remove glazed shrimp from the pan and set aside, reserving any remaining glaze for drizzling.
- Sauté Veggies: Add the remaining 30 ml (2 tablespoons) of neutral cooking oil to the wok. Add the finely diced yellow onion and carrots, stir-fry for 2-3 minutes until they begin to soften. Next, add the minced garlic and grated ginger, stir-frying for just 1 minute until aromatic.
- Introduce Rice: Add the cold day-old jasmine rice to the wok, using your spatula to break up any clumps. Stir-fry for 3-5 minutes, pressing the rice against the hot surface occasionally to encourage browning and ensure it heats through evenly.
- Combine and Season: Add the thawed peas and corn, the scrambled egg, and the Gochujang-glazed shrimp back into the wok. Pour in the 30 ml (2 tablespoons) alcohol-free soy sauce and 5 ml (1 teaspoon) toasted sesame oil, then sprinkle with 2.5 ml (0.5 teaspoon) white pepper. Toss vigorously until all ingredients are well combined and thoroughly heated, ensuring a glossy finish.
- Garnish and Serve: Spoon the shrimp fried rice into a shallow bowl or onto a plate, mounding it in the center. Drizzle the reserved Gochujang glaze in a zigzag pattern over the dish. Garnish generously with thinly sliced fresh scallions and a sprinkle of toasted sesame seeds before serving.
Notes
Day-old cold jasmine rice is essential for the best texture, preventing a mushy mess. Pat shrimp very dry to ensure a beautiful sear. For a low-carb alternative, use riced cauliflower instead of traditional rice, adjusting cooking time slightly until tender-crisp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 500 calories
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 240 mg
Keywords: shrimp fried rice, easy, weeknight, Korean, Gochujang, stir-fry, family-friendly, quick, savory, takeout style