Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

mykoreaneats 8

"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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1 h servings 553 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 375 mg
  • 125%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
  2. Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
  3. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
  4. Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
  5. Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.



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 ...

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 As...

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 oi...

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 fr...

Next time I will take a photo - this was possibly the best fried rice I have ever made. I usually make Chinese style, which is good, but these flavors and the fried eggs put this over the top! E...

This is absolutely delicious!!! I added cabbage, but other than that I cook it by the recipe.

Really glad to stumble upon this one. I probably up the oyster sauce to 6tbsp and add a little more veggies .. Other than that it's perfect

Very yummy. I didn't add the oyster sauce so it was lacking in a little flavor, but we just used a little soy sauce to help. (Next time I'd add a different flavor profile though.)

5 stars from the entire family! I'm hit or miss when it comes to rice and this came out perfect. I did omit the corn because we don't care for it in our fried rice. Also omitted the shrimp be...