Kimchi Shrimp Fried Rice from True Food Kitchen features succulent shrimp, tangy fermented kimchi, and savory jasmine rice stir-fried with garlic and scallions, garnished with fresh cilantro and a perfectly cooked sunny-side-up egg, offering a vibrant blend of spicy, umami, and aromatic flavors.
Equipments
- Wok or large skillet
- Spatula
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Small nonstick frying pan (for egg)
- Plate (for serving)
- Ladle or large spoon (optional, for rice)
Ingredients
- 8 oz (225g) medium shrimp, peeled and deveined
- 1 cup kimchi, chopped
- 2 cups cooked jasmine rice (preferably day-old)
- 2 cloves garlic, minced
- 2 scallions, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon gochujang (optional, for extra spice)
- 1/4 cup fresh cilantro leaves
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
Medium shrimp should be peeled and deveined for the best texture and flavor in your dish. Using day-old jasmine rice helps achieve the perfect fried rice consistency, preventing clumping and sogginess. Fresh garlic and scallions infuse the rice with aromatic depth, while toasted sesame oil and soy sauce add essential umami notes. Using gochujang is optional but recommended if you want to enhance the spicy kick characteristic of authentic kimchi fried rice. Your Kimchi Shrimp Fried Rice copycat menu from True Food Kitchen will deliver that signature vibrant and balanced blend of spicy, tangy, and savory flavors.
Instructions
- Instructions:
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon vegetable oil in wok over medium-high heat.
- Add shrimp and sauté until pink and cooked through, about 2-3 minutes. Remove and set aside.
- In same wok, add remaining 1 tablespoon oil.
- Add minced garlic and scallions, stir-fry for 30 seconds until fragrant.
- Add chopped kimchi, stir-fry for 1-2 minutes.
- Add cooked jasmine rice, breaking up clumps, and stir-fry until evenly mixed and heated.
- Stir in soy sauce, sesame oil, and gochujang (if using); mix well.
- Return shrimp to wok; stir to combine and heat through.
- Taste and adjust salt and pepper as needed.
- In small nonstick frying pan, heat a little oil over medium heat.
- Crack eggs and cook sunny-side up until whites are set and yolks are runny.
- Serve fried rice on a plate; top with sunny-side-up egg.
- Garnish with fresh cilantro leaves and extra sliced scallions if desired.
Substitution
Kimchi Shrimp Fried Rice from True Food Kitchen can be easily adapted if you don't have medium shrimp; peeled and deveined chicken or firm tofu are excellent substitutes that still maintain the dish's protein balance. If day-old jasmine rice isn't available, freshly cooked rice should be spread out to cool and dry slightly before stir-frying to prevent clumping. You can replace gochujang with sriracha or chili garlic sauce to adjust the spice level according to your preference. When frying the egg, using a nonstick pan ensures the sunny-side-up egg cooks evenly without sticking or breaking. Your use of fresh cilantro can be swapped for green onions or parsley if needed, providing a similar fresh herbal note.
Tips
Ensure your jasmine rice is cooked and completely cooled before frying to prevent mushiness. When stir-frying shrimp, avoid overcrowding the wok to achieve a perfect sear and prevent steaming. Use day-old rice for optimal texture, as fresh rice tends to clump and become sticky. Remember to cook the sunny-side-up egg gently to keep the yolk runny, which adds richness to your Kimchi Shrimp Fried Rice.
Nutritions
Kimchi Shrimp Fried Rice from True Food Kitchen provides a balanced combination of protein, probiotics, and complex carbohydrates. The shrimp offers a lean source of high-quality protein rich in omega-3 fatty acids, while the fermented kimchi delivers beneficial probiotics that support gut health. Jasmine rice supplies energy through carbohydrates, and the eggs contribute additional protein and essential vitamins such as B12. Your meal also contains antioxidants and anti-inflammatory compounds from garlic, scallions, and cilantro, enhancing overall nutritional value.
Storage
Store leftover Kimchi Shrimp Fried Rice in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume within 3 to 4 days and reheat thoroughly in a skillet or microwave until steaming hot to ensure safety. Your sunny-side-up egg is best enjoyed fresh, so consider cooking it separately when reheating the rice.
Variation or Alternatives
You can swap medium shrimp for diced chicken breast or firm tofu to cater to different protein preferences while maintaining a similar cooking method. Substitute jasmine rice with brown rice or quinoa for a nuttier flavor and added nutritional benefits. For a milder taste, omit the gochujang or replace it with a small amount of mild chili powder. Consider frying the egg scrambled or poached instead of sunny-side up to suit your texture preference.
Allergies
Kimchi Shrimp Fried Rice contains shellfish from the shrimp, which is a common allergen that can cause serious reactions for those with shellfish allergies. It also includes soy sauce and sesame oil, both potential allergens due to soy and sesame seeds. You should be cautious if you have allergies to any of these ingredients to avoid adverse health effects.
Why this recipe?
True Food Kitchen's Kimchi Shrimp Fried Rice combines bold, tangy kimchi with succulent shrimp, creating a vibrant flavor profile that appeals to adventurous diners. The dish incorporates nutrient-rich ingredients like garlic, scallions, and brown rice, aligning with the restaurant's focus on health-conscious meals. You will appreciate the perfect balance of spicy, savory, and umami notes that make this fried rice both satisfying and unique. Trying to recreate the copycat recipe allows you to enjoy a fresh, restaurant-quality dish tailored to your taste preferences at home.