Korean BBQ Shrimp Fried Rice

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.