Kimchi Fried Rice with Shrimp and Vegetables

Our Kimchi Fried Rice with Shrimp and Vegetables is the ultimate dish for those looking to experiment with Korean cuisine and is sure to become a staple in your household. Combining stir-fried rice with a delicious marinade, including kimchi, soy sauce, and honey, this recipe has all the makings to become an instant classic. 

The Toughened Nonstick Pro Stir Fry Pan is the perfect piece of cookware to prepare this recipe in, as its name suggests, helping you sauté the shrimps, kimchi and gochugaru without fear of burning them. This versatile piece of cookware can then be used to stir fry the rice, offering a PFOA-free easy-release surface. Be sure to serve with crispy basil leaves and sesame seeds for an added crunch! 

Our Kimchi Fried Rice with Shrimp and Vegetables offers home cooks a hassle-free recipe for the whole family to enjoy packed with rich flavours and spices. This recipe takes just over an hour to make, serving between four and six people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this Korean delight. 

In a food processor, purée everything except the shrimp to a coarse paste. In a bowl, combine the shrimp with half of the marinade. Cover and refrigerate for at least 10 minutes. Set the remaining marinade aside for serving.

Heat the oil in a 30 cm Toughened Nonstick Pro Stir Fry Pan over high heat until shimmering. Add the basil leaves and fry until crispy, about 2 to 3 minutes. Watch out for splattering. Remove with a slotted spoon and let drain on a paper towel-lined plate. Immediately season with salt.

Remove half of the basil oil from the Pan and set aside. Add half of the shrimp to the Pan and sauté on high heat until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove with a slotted spoon and set aside. Repeat with the remaining shrimp.

Add the garlic and ginger to the Pan, adding a drizzle of basil oil if necessary. Cook, stirring, for 1 minute. Add the green beans, snow peas, broccoli and red pepper. Cook until slightly tender, about 3 to 4 minutes. Remove with a slotted spoon and set aside with the shrimp.

Heat the remaining basil oil in the Pan. Add the kimchi and gochugaru. Sauté for 2 minutes until starting to brown. Stir in the cooked rice. Firmly press the rice down into the bottom of the pan. Let sit without stirring for 2 minutes. Toss the rice, press it down again and let sit without stirring for another 2 minutes. Add more gochugaru, if desired.

Add the shrimp and vegetables. Toss to combine. Add the reserved marinade to taste. Serve with the crispy basil leaves and sesame seeds.