Korean Fried Rice with Crispy Shrimp
Korean fried rice has a way of turning simple ingredients into something extraordinary. What started as a clever way to use leftover rice has become one of the most craveable comfort foods around. The magic lies in its balance of tangy kimchi, smoky spice, and a touch of sweetness that brings it all together. In this version, that deep, savory heat comes from Revolution Barbecue Korean BBQ Rub, a seasoning that captures the heart of Korean street food with just the right amount of spice and charred depth. The shrimp add a rich seafood note that elevates every bite, while the aromatic base of onion, garlic, and soy ties the flavors together beautifully. The result is a bowl that is bold yet balanced, comforting yet electric, and always satisfying when it hits the table.
Korean Kimchi Fried Rice with Shrimp and Korean BBQ Seasoning
6
14 minutes
25 minutes
395
American
Main Dish
This fried rice celebrates the textures and layers of Korean cooking in a way that feels both simple and deeply satisfying. The secret begins long before the wok ever touches the flame by allowing the rice to dry so it fries to perfection instead of steaming. When that fluffy rice hits the hot oil and the eggs puff up instantly, the scent fills the kitchen with pure comfort. The diced Gosu kimchi (cilantro kimchi) adds brightness and just the right amount of funk, while Revolution Barbecue Korean BBQ Rub brings bold, smoky heat to both the shrimp and the rice. Tossed quickly over high heat, the shrimp develop a crisp outer coating that locks in their natural sweetness. This dish captures everything people love about Korean fried rice and proves that a good wok and great seasoning can turn simple ingredients into something unforgettable
Ingredients
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- 2 cups cooked white rice, cooled and dried for several hours
- 2 large eggs
- 2 tablespoons neutral oil (canola or vegetable oil)
- ½ red onion, diced
- 1 tablespoon minced garlic
- ⅓ cup frozen mixed vegetables (peas, carrots, and corn)
- ½ cup diced kimchi (preferably Gosu or cilantro kimchi)
- 2 tablespoons low sodium soy sauce (Aloha Shoyu recommended)
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- 1 pound large shrimp, peeled and deveined
- 3 tablespoons Revolution Barbecue Korean BBQ Rub
- 2 tablespoons cornstarch
- 1 teaspoon granulated garlic
- ¼ cup neutral oil (for frying)
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2 green onions, diced
Directions
- Prepare the Shrimp: In a bowl, combine Revolution Barbecue Korean BBQ Rub, cornstarch, and granulated garlic. Add the peeled and deveined shrimp and toss until evenly coated. Lay the shrimp out on a tray or plate in a single layer and refrigerate for 4 hours while the rice cools and dries.
- Cook the Eggs: Heat 2 tablespoons of neutral oil in a wok over high heat. Crack in the eggs and watch them puff up as they hit the sizzling oil. Quickly scramble until just set, then remove from the wok and set aside.
- Sauté the Aromatics: Add diced red onion to the wok and cook until translucent. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the Vegetables and Kimchi: Add the mixed vegetables and cook for about 3 minutes. Stir in the diced kimchi and cook for another 2 minutes, allowing it to caramelize slightly.
- Add the Rice: Add the cooled white rice and pour in the soy sauce. Toss continuously until the rice is evenly coated and the flavors are well blended. Fold in the scrambled eggs and remove from the wok.
- Fry the Shrimp: Carefully wipe out the wok, then heat ¼ cup of neutral oil over medium-high heat. Add the shrimp to the hot oil one piece at a time so they do not stick together. Cook in two batches if needed, tossing occasionally, for 3 to 4 minutes or until golden and crisp.
- Assemble and Serve: Portion the fried rice into bowls, top with crispy shrimp, and garnish with diced green onions. Serve immediately while hot.
