NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp (peeled and deveined)

2 large eggs

0.33 cup cooked jasmine rice (chilled)

0.5 cup kimchi (roughly chopped)

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

2 cloves garlic (minced)

1 tsp fresh ginger (grated)

2 stalks green onions (thinly sliced)

0.5 cup carrots (shredded)

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat with half of the sesame oil.

• 2

  Season the shrimp with sea salt and black pepper, then sear in the hot skillet until pink and opaque, about 2-3 minutes; remove and set aside.

• 3

  In the same pan, sauté the shredded carrots, minced garlic, and grated ginger for 2 minutes until aromatic and slightly softened.

• 4

  Add the chilled jasmine rice, chopped kimchi, gochujang, and tamari to the pan, stirring constantly to break up rice clumps and coat every grain in the spicy sauce.

• 5

  Push the rice mixture to one side of the skillet, crack one egg into the empty space, scramble it quickly until set, and then fold it into the rice along with the cooked shrimp.

• 6

  Transfer the fried rice to a serving bowl and wipe the skillet clean with a paper towel.

• 7

  Heat the remaining sesame oil in the skillet and fry the second egg until the whites are crispy and set but the yolk remains beautifully runny.

• 8

  Slide the fried egg onto the rice and garnish the dish with the sliced green onions before serving immediately.