Shrimp and Edamame Kimchi Fried Rice
This is a great way to use up leftovers or day-old rice! The flavors with the fermented kimchi, juices and gochujang brings out the color and delicious flavors! So delicious with an egg on top with sesame seeds and seaweed!
Servings 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 cup chopped kimchi
- 1/4 cup kimchi juices
- 1 tablespoon gochujang
- 1 cup edamame
- 2 cups cooked jasmine rice
Garnishes
- Sesame oil, green onions, sesame seeds, seaweed
Instructions
- Preheat pan to medium heat with 1 tbsp olive oil and cook shrimp until pink. Season with salt and pepper. Remove shrimp from pan and leave to side.
- Add other 1 tbsp of oil to pan and oil to cook for 1 minute. Add chopped kimchi and edamame to cook for another 1 minutes on low medium heat.
- Add in rice, kimchi juices, gohujang, cooked shrimp and gochujang sauce until all mixed thoroughly.
- Finish up with drizzling with sesame oil and sprinkle with sesame seeds. Serve with fried egg on top!