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Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Revive leftover rice with Korean shrimp fried rice. Add a crispy fried egg and kimchi for extra flavor.
Ingredients:
  • 1 carrot, diced
  • 0.5 green bell pepper, diced
  • 2 cups shrimp, peeled and deveined
  • 0.5 onion, diced
  • 0.5 (15.25 ounce) can whole kernel corn, drained
  • 2 cloves garlic, thinly sliced
  • 2 eggs, beaten
  • 4 cups cooked rice, cooled - or more to taste
  • 2 tablespoons oyster sauce, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon butter
  • 4 eggs, divided
Instructions:
  • In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sauté carrot and bell pepper until slightly softened, about 5 minutes. Add shrimp, onion, corn, and garlic. Cook until shrimp turn pink and opaque, approximately 5 minutes. Remove any excess liquid, reduce the heat to low, and allow it to simmer.
  • In a separate skillet, warm 1 tablespoon of olive oil over medium heat. Add the beaten eggs and scramble until they are firm and no longer runny, for about 2 to 3 minutes. Carefully combine the scrambled eggs with the shrimp and vegetables.
  • Combine rice, oyster sauce, soy sauce, 3 teaspoons of butter, and salt with the shrimp mixture, mixing until everything is well coated and combined.
  • Melt 1 teaspoon of butter in a small nonstick skillet over medium heat until no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is set, for about 3 minutes. Transfer to a plate and repeat with the rest of the eggs, adding more butter as necessary.
  • Top flavorful shrimp fried rice with perfectly fried eggs for a delicious contrast of textures and flavors.

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