Rice Dishes
Saeu Bokkeumbap (Shrimp Fried Rice)
Cook the shrimp first and set it aside, then stir-fry the egg and vegetables and add the day-old rice. Adding the shrimp back at the end keeps it from turning tough.
한국어로 보기 (Korean version)
Steps
- 1
Clean the shrimp and pat dry, and finely chop the carrot, onion, and leek. Beat the eggs with salt.
Removing the shrimp veins cuts down on the fishy smell.
- 2
Heat the oil in a pan over medium heat and stir-fry the shrimp for 2 minutes until opaque, then set aside on a plate.
- 3
In the same pan, stir-fry the onion and carrot for 2 minutes, add the eggs and scramble, then add the rice and stir-fry for 3 minutes.
Break up any clumps of rice with a spatula.
- 4
Season with the soy sauce and salt, add the shrimp, leek, and sesame oil, and stir-fry 1 minute more before serving.
Substitutions
| Instead of | Use | How |
|---|---|---|
| shrimp | 80 g ham | Cut the ham into bite-size pieces and stir-fry it first in place of the shrimp. |
| soy sauce | 1 tsp oyster sauce | If using oyster sauce, use less soy sauce. Skip it if you have a shellfish allergy. |
Storing leftovers
Because it contains shrimp, don't keep it long. Cool, store airtight in the fridge, and eat within 1 day; reheat in a pan with 1 Tbsp water over medium heat, breaking up the rice, until hot all the way through. The shrimp gets tougher each time it's reheated, so if freezing, divide into single portions, use within 2 weeks, and stir-fry only briefly to reheat.
Serve with
Doenjang-guk (soybean paste soup), kimchi, and danmuji (yellow pickled radish). It's a filling one-bowl meal on its own.
Making more or less
If the shrimp are large, cook them 30 seconds longer.
Questions
Why is the shrimp in my fried rice tough?
Shrimp quickly turns tough and curls up when overcooked. That's why you stir-fry it for just 2 minutes at the start, set it aside, and add it back only for the last minute. Pat thawed frozen shrimp very dry so it doesn't release water in the pan.
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