Korean BBQ Shrimp Fried Rice
If you love bold, smoky, and umami-packed flavors, this Korean BBQ Shrimp Fried Rice is a must-try. Grilled shrimp seasoned with our Korean BBQ Rub bring a perfect balance of heat and depth, while the fried rice soaks up layers of savory, sweet, and spicy goodness from the same rub, soy sauce, rice vinegar, and honey. Toss in crunchy kimchi, fluffy eggs, and a pop of peas and carrots, and you’ve got a dish that’s packed with texture and flavor. Whether it’s a weeknight dinner or a weekend treat, this recipe delivers big, bold taste in every bite.
Bold & Smoky Korean BBQ Shrimp Fried Rice – A Flavor-Packed Twist on a Classic
Glenn Connaughton
4
15 minutes
15 minutes
444
American
Main Dish
This Korean BBQ Shrimp Fried Rice takes a classic favorite and cranks up the flavor with bold, smoky heat. Juicy shrimp are grilled to perfection with our Korean BBQ Rub, adding a deep umami kick, while the fried rice is infused with the same rub, soy sauce, rice vinegar, and honey for a perfect balance of savory, sweet, and spicy. Tossed with crisp kimchi, fluffy eggs, and a pop of peas and carrots, this dish delivers layers of texture and bold taste in every bite. It’s a quick, satisfying meal that brings BBQ-inspired Korean flavors straight to your table!
Ingredients
1 pound large shrimp, peeled and deveined
4 tablespoons Revolution Barbecue Korean BBQ Rub (divided)
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
3 cups cold, cooked jasmine rice
1/2 cup kimchi, chopped (plus extra for garnish)
2 green onions, sliced (white and green parts separated)
1/2 cup frozen peas and carrots mix
3 cloves garlic, minced
2 eggs, beaten
1 tablespoon low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon honey
1 tablespoon toasted sesame seeds
1/4 cup fresh cilantro leaves (optional)
Directions
Coat the shrimp with 2 tablespoons of Revolution Barbecue Korean BBQ Rub, ensuring they’re evenly seasoned. Let them sit for 10 minutes while you preheat a grill or cast iron pan over medium-high heat. Lightly oil the cooking surface, then grill the shrimp for 2–3 minutes per side until slightly charred and cooked through. Set aside half of the shrimp and roughly chop them.
In a large skillet or wok, heat 1 tablespoon vegetable oil and the sesame oil over medium-high heat. Add the white parts of the green onions, frozen peas and carrots, and garlic, stirring for about 2 minutes until fragrant and heated through. Stir in the chopped kimchi and cook for another minute to infuse its bold flavor into the mix.
Push everything to one side and pour in the beaten eggs, allowing them to set slightly before scrambling. Add the cold rice, breaking up any clumps, and stir-fry for 3–4 minutes.
In a small bowl, mix the soy sauce, rice vinegar, honey, and the remaining 2 tablespoons of Revolution Barbecue Korean BBQ Rub. Drizzle this mixture over the rice, stirring well to coat every grain with the spicy, smoky, and slightly sweet flavors. Stir in the chopped shrimp, cooking for another 2 minutes until heated through.
Plate the fried rice and top with the whole grilled shrimp. Garnish with the green parts of the green onions, toasted sesame seeds, and fresh cilantro. If you love extra tang and crunch, sprinkle some chopped kimchi over the top.
