KIMCHI AND SHRIMP FRIED RICE
Provided by Rick Martinez
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
- Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
- Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
- Top the fried rice with the scallions before serving.
SWEET-AND-SOUR SHRIMP RICE BOWLS
Loosely based on the Chinese American restaurant favorite, this quick supper saves time by using a prepared salad kit.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 rice bowls
Number Of Ingredients 8
Steps:
- Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
- Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings.
BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED HOT-HONEY SHRIMP WITH BOK CHOY AND KIMCHI RICE
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a gently spicy, savory batch of kimchi rice to serve alongside.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Shrimp Bok Choy 22-Minute Meals Pescatarian Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
- Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
- Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
- While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
- To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.
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KOREAN STYLE FRIED SHRIMP RICE BOWLS | HALF BAKED HARVEST
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4.5/5 (19)Total Time 1 hr 15 minsCategory Main CourseCalories 990 per serving
- Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
- In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
- Heat a large skillet over medium heat, add a drizzle of sesame oil. Once hot, add the mushrooms and spinach, season with salt and pepper. Cook until the spinach is wilted and the mushrooms are caramelized, about 8 minutes. Remove from heat and season with salt and pepper if needed.
KIMCHI FRIED RICE WITH SHRIMP (30 MINUTES) - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 7 minsCategory EntreeTotal Time 30 mins
- See notes for rice. This is a stir fry recipe, things move fast so prepare all the ingredients as instructed above and set aside in separate bowls. Pat the shrimp dry with paper towels and season with salt and pepper. Whisk the eggs and add 1 teaspoon of the sesame oil and a pinch of salt. To a small bowl combine the 2 teaspoons sesame oil, the soy sauce, the fish sauce, the sriracha, and stir to combine. For the kimchi use a strainer to drain the liquid into a bowl, reserving the liquid – add 2 tablespoons of the kimchi liquid to the bowl of sauce. If your kimchi is in large chunks cut them into smaller 1 1/2 inch pieces.
- Heat a large nonstick pan over medium heat. Melt 1 tablespoon of the coconut oil, add the shrimp and cook for 3 to 5 minutes, stirring once – or until they are opaque. Remove the shrimp from the pan to a plate and set aside. Use a damp paper towel to clean out the pan.
- Turn the heat to low, melt another tablespoon of the coconut oil and add the eggs. Use a spatula to slowly push the eggs around as they cook, cook until they are no longer wet. Transfer them to a dish and set aside. Use another wet paper towel to clean out the pan, if needed.
- Turn the heat up to medium high. Melt the remaining tablespoon of coconut oil. Add the rice and spread it out. Cook undisturbed for 3 minuets, the rice should be popping. Stir and cook undisturbed for another 2 minutes. Add the sauce mixture, garlic, and white parts of the sliced onion, stir and cook another 2 minutes, or until the sauce is absorbed and the garlic is fragrant.
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Author Roy ChoiTotal Time 15 mins
- Heat oil in a large skillet over high until shimmering. Add rice to hot oil, and spread in an even layer. Cook, without stirring, until rice is crispy and a light golden brown, about 4 minutes. Stir in kimchi, broth, and 3 tablespoons sauce. Cook, stirring often, until crispy, about 3 minutes. Add butter, and stir until melted. Remove from heat. Divide rice mixture between 2 bowls, and serve with remaining sauce.
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