KoreanMain course
Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
This shrimp fried rice features tender shrimp and crisp vegetables tossed with rice in a savory oyster and soy sauce. It comes together in about 45 minutes, making it a straightforward single-pan dish, plus a quick scramble for the eggs. A final dollop of butter at the end adds richness, and you can top it with a fried egg for extra indulgence.
Method
4 steps · 45 min total
- 01
Sauté Vegetables and Shrimp
Heat 1 tablespoon vegetable oil in a large skillet or non-stick frying pan over medium-high heat. Add the diced bell peppers and carrots, cooking for about 5 minutes until they start to soften. Getting these harder vegetables started first helps ensure they cook through by the time everything else is ready.
Next, add the diced onions, corn, and shrimp to the pan, cooking for another 5 minutes until the shrimp turns opaque and pink. If there's any excess liquid in the pan, carefully drain it off before setting the ingredients aside on the lowest heat setting.
