Kimchi and Shrimp Fried Rice
- 2 tablespoons vegetable oil
- 8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 1/4 cups Napa Cabbage Kimchi, drained and coarsely chopped
- 1 teaspoon Korean chile paste
- 4 cups steamed white or brown rice, chilled
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 large eggs, lightly beaten
- 2 teaspoons freshly squeezed lime juice, plus more as needed
- 1/4 teaspoon toasted sesame oil
- 2 medium scallions, minced (white and light green parts only)
- 1 medium lime, cut into 6 wedges, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Lime, medium (1)
- Scallions, medium (2)
- Seafood
- Shrimp, medium (8 ounces)
- Condiments
- Fish sauce (1 tablespoon)
- Korean chile paste (1 teaspoon)
Soy sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Sesame oil, toasted (1/4 teaspoon)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- White or brown rice (4 cups)
- Drinks
- Lime juice, freshly squeezed (2 teaspoons)
- Refrigerated
- Eggs, large (2)
- Prepared
- Napa cabbage kimchi (1 1/4 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 28, 2011 (1 year ago).
10 people saved this recipe.
