KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Steps:
- 1.In a skillet or non-stick frying pan, heat 1 tbsp olive oil and stir fry the "hard" vegetables first--diced bell peppers and carrots, 5 minutes. Next add the diced onions, corn, and shrimp to the pan, another 5 minutes. If there is excess water/liquid, discard carefully and set aside on lowest heat setting. Optional: Cooking each ingredient separately (pepper, carrot / garlic, onion / shrimp) to ensure that they cook consistently is perfectly fine, but it will add another 5~10 minutes to your cooking time. 2. In another pan or skillet, scramble 2 eggs in generous amount of oil. When finished, add eggs to the main skillet with other ingredients. Optional: Prepare 4 sunny-side up eggs for the topping/garnish. 3. On low heat, add cooled rice, butter, soy sauce and oyster sauce and mix thoroughly with spoon (wooden works best). Make sure to coat sauce on rice and rest of ingredients well; this will take a few minutes and some hand/wrist strength from continuous mixing. 4. Plate the fried rice topped with a sunny-side up egg. If wanting a semi-round shape (see pic above), stuff fried rice in a round bowl pressing down firmly. Set the bowl upside down on a plate; the fried rice should sit upright in a round shape. Enjoy with kimchi and other banchan (side dishes). *Some people like to stir fry the ingredients separately because they cook at different times. For fried rice, this can be skipped since the main point is to get them slightly tender; this means cooking the harder veggies (carrots) first and adding the softer ones (onions) later. This will save you valuable minutes in cooking time and the hassle of washing unnecessary, extra dishes.
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Md Biplob Hassan
[email protected]This dish was a bit too spicy for my taste, but I can see how others would enjoy it. The shrimp were cooked perfectly, and the rice was fluffy and flavorful.
Mai adel
[email protected]I'm not a huge fan of spicy food, but this recipe was still really good. The gochujang adds a nice depth of flavor without being too overpowering.
Luke Warm
[email protected]This shrimp fried rice is so delicious and easy to make. I love that I can use up leftover rice and shrimp.
Mohammad Wasim Samimi
[email protected]I've made this recipe several times now, and it's always a hit. It's the perfect combination of flavors and textures.
leon valy
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover rice.
Wattsapp writes
[email protected]I love the addition of gochujang in this recipe. It gives the fried rice a nice kick.
chidimma abiakwe
[email protected]This was my first time making Korean shrimp fried rice, and it turned out great! The rice was fluffy and flavorful, and the shrimp were perfectly cooked.
Sheree Talke
[email protected]This is my new go-to recipe for shrimp fried rice. It's easy to make and always turns out delicious.
Mthunzi Mkhize
[email protected]I made this for a party last weekend, and it was a huge success. Everyone raved about it, and I even got requests for the recipe.
Jam Shehzad
[email protected]This dish was a hit with my family. The kids loved the shrimp, and the adults loved the spicy sauce.
Baqir Ayaz
[email protected]I've tried many shrimp fried rice recipes, but this one is by far the best. The combination of gochujang and soy sauce gives it a delicious umami flavor.
sameer mgt
[email protected]This Korean shrimp fried rice is a game-changer! The flavors are incredible, and the rice is cooked perfectly. I'll definitely be making this again and again.