Korean Kimchi Panko Shrimp Fried Rice Bowls
Experience a burst of umami and spicy comfort with these dynamic Kimchi Panko Shrimp Fried Rice Bowls, a dish that tantalizes with every spoonful. This hearty bowl features perfectly crispy panko shrimp nestled atop a bed of savory fried rice, infused with the vibrant tang of fermented kimchi and the fiery depth of gochujang. The combination of textures is exceptional, from the satisfying crunch of the shrimp to the chewy rice and the tender vegetables, creating a symphony of sensations. It's a modern take on a classic Korean favorite, offering a robust and deeply satisfying meal that truly warms the soul and excites the palate.
Ingredients
- •12 large panko shrimp, frozen
- •3 cups cooked jasmine rice, day-old preferred
- •1 cup kimchi, chopped, plus 2 tablespoons juice
- •2 tablespoons gochujang, Korean chili paste
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •2 green onions, sliced, whites and greens separated
- •2 cloves garlic, minced
- •1 large egg
- •2 tablespoons vegetable oil
- •Optional: 2 large eggs, fried for topping
- •Optional: 1 sheet nori, cut into thin strips for garnish
Dietary Info
Instructions
- 1
Thaw panko shrimp according to package directions. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Cook the panko shrimp for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp from skillet and set aside.
- 2
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the white parts of the green onions and minced garlic, sauté for 30 seconds until fragrant.
- 3
Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes, allowing it to heat through and release its flavors.
- 4
Push the kimchi to one side of the skillet. Crack the large egg into the empty space and scramble it until just cooked, then mix it with the kimchi.
- 5
Add the day-old jasmine rice to the skillet. Pour in the gochujang, soy sauce, kimchi juice, and sesame oil. Stir-fry vigorously for 5-7 minutes, breaking up any clumps of rice and ensuring all ingredients are well combined and heated through. The rice should be slightly crispy.
- 6
Gently fold the cooked panko shrimp into the fried rice.
- 7
Divide the fried rice and shrimp mixture into two serving bowls.
- 8
Garnish each bowl with the green parts of the sliced green onions. Optionally, top each bowl with a freshly fried egg and a sprinkle of nori strips for added flavor and visual appeal.
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