Servings:
Makes 4 servings
Ingredients
- 2 tablespoon canola oil
- 12 tablespoon large shrimp, peeled, de-veined and butterflied
- 1/2 cup kimchi
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon large onion, thinly sliced
- 6 cup 50-50 white and brown rice, cooked and cooled
- 1 tablespoon korean chile paste
For garnish
- 2 tablespoon canola oil
- 12 tablespoon large shrimp, peeled, de-veined and butterflied
- 1/2 cup kimchi
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon large onion, thinly sliced
- 6 cup 50-50 white and brown rice, cooked and cooled
- 1 tablespoon korean chile paste
- 1 english cucumber, seeded and diced
- 2 sheets nori, cut into 1/4 inch strips
- 2 tablespoon black sesame seeds
- 4 tablespoon eggs, fried sunnyside up
Preparation
Baking Directions:
Heat a wok over high heat.
Add 1 tablespoon of the canola oil and swirl to coat the pan.
When the oil is hot, add the ginger, garlic and onion and sauté, stirring, until fragrant, 30 seconds.
Add the shrimp and wok-stir until fully cooked, about 2-3 minutes.
Add the kimchi, chile paste and stir until completely integrated.
Add the rice and cook until heated through.
Transfer the rice to 4 individual serving bowls, equally dividing the shrimp pieces and positioning them to the side Add scoop of diced cucumber, extra tablespoon of kimchee (if desired) to each bowl also to the side.
Garnish rice with nori strips ands sesame seeds.
Top rice with warm fried egg and serve.
