Kimchi, Garlic and Shrimp Fried Rice

Kimchi, Garlic and Shrimp Fried Rice
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One of the best recipes you can make with leftovers is making fried rice. How great is it to use something that is leftover just sitting in your fridge that will probably go to waste and making another delicious dish out of it? It is good if you are trying to stretch your budget as it is fairly inexpensive to make depending on the ingredients you use.

Do not feel like need to follow this recipe to the ‘T’ because maybe you don’t like kimchi, or maybe you are allergic to shellfish? Like with all recipes, tweak them to fit your needs. If you follow the cooking directions it will work for you.

For example, I’m somewhat allergic to eggs. However, If I cook eggs until they are well done and don’t eat too many, it typically doesn’t affect me. But if I have a large omelet, poached eggs or sunny side up eggs, then I might get a little sick to my stomach. Please don’t take my advice on allergies, I am an idiot and I sometimes pay for it later. Listen to your physician or do stupid things at your own risk.

No matter what type of fried rice you make, at minimum the ingredients you must have is, day-old rice (white or brown), eggs, carrots, frozen peas, green onions and soy sauce. You can always change it up by using different proteins such as chicken, beef or tofu. I recommend try playing around with different flavors by adding garlic, onions, cabbage, sesame oil and things like this to enhance the dish.

The great thing about using kimchi in fried rice is that it packs so much flavor. Kimchi brings that chili, garlic, fishy, pungent flavor to the rice so you really won’t have to season it as much. I added garlic to this recipe because I’m just a garlic freak but I wouldn’t say it needs it. Unless you are a freak like me and like that extra garlic punch.

I have heard of garlic ice cream but have not tried that. It doesn’t sound good to me, so my freakiness might have limits. Regardless, fried rice is simple, budget friendly and easy to make with a few staple ingredients. Anyone at any skill level can make it, I hope you give it a try.


Kimchi, Shrimp, Garlic Fried Rice

Yield: 10 servings
Prep time: 20 mins
Total time: 45 mins


  • Pre-cooked Steamed Calrose Rice 4 cups
  • Soy Sauce 1/4 cup
  • Garlic 5 cloves chopped
  • Frozen Raw Shrimp 4 oz chopped
  • Eggs 5 ea. lightly beaten
  • Frozen Peas 1 cup
  • Kimchi 1 cup
  • Carrots diced, 1 cup
  • Olive Oil 3 Tbsp
  • Sesame Oil 2 tsp
Cooking eggs and shrimp separately prevents overcooking with the rice


  1. Place a large non-stick pan or wok on med-high heat and add oil.
  2. Add chopped garlic and as soon as it is fragrant add the carrots and sauté for 1 minute.
  3. Add kimchi and sauté until liquid is gone and kimchi begins to slightly caramelize.
  4. Add the rice and mix until everything is incorporated. Add the soy sauce, sesame oil, frozen peas and continue to cook until all ingredients are hot and cooked through. Taste and adjust seasoning if necessary.
  5. Once everything is tasting right, remove the pan from the heat and pour the rice into a large mixing bowl.
  6. Place the pan back on a med-high heat with a little more oil and add the shrimp. Cook until opaque almost all the way through.
  7. Add your lightly beaten eggs over the shrimp and season everything with salt and pepper. Add the green onions and stir together until you have cooked through scrambled eggs.
  8. Pour the egg mixture in with your fried rice and stir together until everything is mixed well. Taste and adjust the season if needed before serving.

Special Diet Information

You can make this gluten free by using gluten free soy sauce. Exclude ingredients for Shellfish and Dairy/Egg allergy.

Once everything is cooked, mix together in a large bowl and serve
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