Recipe by mykoreaneats
"Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes."
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green bell pepper, diced
shrimp, peeled and deveined
1/2 (15.25 ounce) can
whole kernel corn, drained
garlic, thinly sliced
cooked rice, cooled - or more to taste
oyster sauce, or more to taste
butter, or as needed
Hubs is lucky I like him. He’s on a business trip today, getting home late tonite, and won’t have had a chance to eat all day. He told me he’s been looking forward to this dinner (I made this along with Egg Drop Soup (Better than Restaurant Quality!) all day. This was so “D” good it’s only the guilt factor and the fact that I like him that’s preventing me from scarfing up his portion too. As is my preference, I used peas and carrots rather than green bell pepper, corn and carrots, and in the interest of being carb-responsible, less rice than called for in proportion to the shrimp and vegetables. I loved the addition of the oyster sauce as well as the soy sauce, which gave this fried rice a little more complexity in flavor than most. As for the egg, as I always do when I make fried rice, I cooked it as a crepe, rolled it up like a cigar, then sliced it into ribbons, chiffonade style – much prettier. (I learned this from a wonderful Chinese cook many, many years ago) I did not top this with the optional fried egg – this was just perfect without it.
This was delicious. Fried rice and eggs are a common breakfast on Maui and this is a good one. I made one small change. I used peanut oil with a drop or two of sesame oil because I like those oils for their flavor in stirfrys.(instead of olive oil) Thanks so much for sharing!
Now, here is my go-to shrimp fried rice! I made two batches, the first one per the instructions. It was just marvelous and rates five stars on its own. On the second batch I used 24 ounces of frozen pre-cooked shrimp and added them in step #3. I used 2 cups of veggies, diced carrot, frozen corn and frozen peas. I did prepare the scrambled eggs thin and crepe-like and then made a chifonade of them - The presentation was just like at a restaurant! Oh, and for a little added zing, I also added about 1/2 teaspoon of Sriracha sauce in step #3. All in all, I had a great time with this recipe and everyone thought I was a genius! Thanks, oliviajasonkim!
The recipe itself was decent but I've read some of these reviews(as a half Korean) and can't help feeling this surge of disappointment. It just seems people don't respect the individuality of Asian cultures and their cuisines and try to view all things Asian in this fusion heavy sort of way. Its not all the same, folks. Chinese fried rice is notably different from Japanese fried rice which is still different from Koream and Thai and so on. Every Asian nation has its own unique take on dishes such as fried rice and it ain't all the same thing. Take heed that changing green peppers to peas isn't just a simple matter of preference, you're going from a Korean dish to a Chinese one. If you like to eat this way, thats great. But at least acknowledge that what you're doing isn't strictly Korean anymore and the fried rices of eaxh country are all that much different. Same goes for the inclusion of egg drop soup on the side- its perfectly fine but at leasr habe a bit of acknowledgement that its Chinese. You're pairing a Chinese soup with a Korean dish. Peace.
We've made this four times now. It's made its way into our regular meal rotation and the whole family loves it.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 205
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