Shrimp Kimchi Fried Rice

Ingredients

• 320 g (2 cups)cooked rice (leftover rice)
• 7.5 ml (1/2 tbsp)olive oil
• 7.5 ml (1/2 tbsp)sesame oil
• 120 g (1/2 cup)kimchi
• 8–9 piecescooked shrimp (frozen)
• 75 g (1/2 cup)chopped onion
• 2 cloveschopped garlic
• 15 g (1/4 cup)chopped coriander
• to tastesalt
• to tasteblack pepper
• 7.5 ml (1/2 tbsp)soy sauce

Instructions

1. 1

   Heat the oils

   Warm the olive oil and sesame oil in a frying pan over medium-high heat.

2. 2

   Cook the garlic

   When the oil is hot, add the garlic and sauté for a few minutes.

3. 3

   Soften the onion

   Add the chopped onion and sauté for 2–3 minutes, until it is slightly caramelised.

4. 4

   Fry shrimp

   Add the shrimp and stir-fry for 2–3 minutes. Add the kimchi and mix well.

5. 5

   Mix in kimchi

   Add the kimchi and mix it through the ingredients in the pan.

6. 6

   Add rice

   Add the cooked rice, soy sauce and black pepper to taste. Combine everything well and cook over medium-high heat for 2–3 minutes.

7. 7

   Check seasoning

   Taste and add salt if needed.

8. 8

   Garnish and serve

   Finish with the chopped coriander and serve hot.

What is shrimp kimchi fried rice?

Kimchi fried rice is a Korean-style 볶음밥, or fried rice, built around cooked rice and fermented kimchi. This version adds shrimp for a quick, savoury meal with a contrast of tangy, spicy kimchi and mild rice.

Sesame oil and soy sauce bring a savoury finish, while coriander adds a fresh note. Using leftover rice makes it especially convenient for a speedy meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 14g protein, 147g carbs, 15g fat.

The rice supplies most of the carbohydrates, while the olive and sesame oils contribute fat and the shrimp provides protein. Add a side of vegetables to bring freshness and bulk to the plate without changing the pan of fried rice.

Why leftover rice works

Chilled leftover rice tends to be less moist and clumpy than freshly cooked rice, so it is easier to stir through the pan. Break up any compacted portions before adding them.

Build the flavour in stages

Garlic first: sauté it briefly in the warmed oils to flavour the base, taking care not to let it burn.

Onion next: give it 2–3 minutes to soften and become slightly caramelised before adding the shrimp and kimchi.

Handle the shrimp carefully

The recipe calls for cooked frozen shrimp and gives them 2–3 minutes in the pan. Stir them with the onion, then continue with the kimchi as directed.

Get the rice texture right

Once the rice goes in, mix thoroughly so the soy sauce and kimchi are distributed through it. Cook for 2–3 minutes over medium-high heat, stirring enough to combine everything without crushing the grains.

Season at the end

Kimchi and soy sauce both contribute saltiness, so taste the finished rice before adding salt. Black pepper goes in with the rice, while the coriander is added just before serving.

Make it a meal

Serve the fried rice hot on its own for a quick lunch or dinner. For a fuller plate, pair it with a simple vegetable side, such as sliced cucumber or steamed greens.

Recipe notes & tips

• Use cold leftover rice and loosen any clumps before cooking.
• Have the chopped ingredients ready before heating the pan, as the cooking stages move quickly.
• Stir the garlic while it sautés so it does not catch in the hot oil.
• Taste before salting because both kimchi and soy sauce can be salty.
• Add the coriander at the end to keep its flavour fresh.

Variations

• Add egg: scramble an egg in the pan before adding the rice for a more substantial version.
• Bring extra heat: stir in chilli flakes with the black pepper.
• Add vegetables: include finely chopped vegetables with the onion so they have time to soften.
• Finish with lime: squeeze a little lime over the serving for a brighter contrast to the kimchi.
• Use spring onions: replace the coriander garnish with sliced spring onions for a sharper finish.

Common mistakes to avoid

• Using wet rice: it can turn soft and clumpy; use leftover rice and break up lumps before adding it.
• Burning the garlic: it cooks quickly in hot oil; stir it and move on after a few minutes.
• Crowding the pan: a very full pan makes mixing difficult; use a pan with room to toss the rice.
• Over-salting: kimchi and soy sauce are already savoury; taste before adding salt.
• Overcooking the shrimp: they are already cooked; follow the brief 2–3 minute stir-fry and avoid leaving them in the pan longer than needed.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until steaming hot throughout, stirring during reheating; avoid reheating the same portion more than once.

Frequently asked questions