Gochujang Shrimp Fried Rice

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black
• carrot (into quarter-inch pieces)
  6 oz
• cooking
• cooking oil
  1 tbsp
• garlic
  4 clove
• ginger
  2 thumb
• gochujang aioli
  2 unit
• gochujang sauce
  1 oz
• jasmine rice
  1.5 c
• kimchi
  2 unit
• peas
  8 oz
• pepper
• rice wine vinegar
  5 tsp
• salt
  1 tsp
• scallions
  4 unit
• sesame
• sesame oil
  2 tbsp
• shrimp
  20 oz
• sugar (all the vinegar and 2 tsp sugar for 4 servings)
  2 tsp
• sweet soy glaze
  1/2 c
• water
  1.25 c

🍳 Cookware

• small pot
• small bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Trim, peel, and dice carrot . Peel and mince or grate ginger . Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens.

   carrot: 6 oz (into quarter-inch pieces), ginger: 2 thumb, garlic: 4 clove, scallions: 4 unit
2. 

   2

   In a small pot , combine jasmine rice , 1 1/4 cups water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in the final step.

   jasmine rice: 1.5 c, water: 1.25 c, salt: 1 tsp
3. 

   3

   While rice will cook, in a small bowl , combine sweet soy glaze , gochujang sauce , half the sesame oil , half the rice wine vinegar , and 1 tsp sugar . Whisk until smooth.

   sweet soy glaze: 1/2 c, gochujang sauce: 1 oz, sesame oil: 2 tbsp, rice wine vinegar: 5 tsp, sugar: 2 tsp (all the vinegar and 2 tsp sugar for 4 servings)
4. 

   4

   Rinse shrimp under cold water and pat dry with paper towels. Heat a large drizzle of cooking oil in a large pan over medium high heat. Add carrot and shrimp; season with salt and black pepper. Cook, stirring often, until carrot begins to soften, ⏱️ 2 minutes to ⏱️ 3 minutes . Add peas ; cook, stirring occasionally, until shrimp are opaque and cooked through and carrot will be tender, ⏱️ 3 minutes to ⏱️ 4 minutes .

   shrimp: 20 oz, cooking oil: 1 tbsp, carrot, salt, black, peas: 8 oz
5. 

   5

   Add ginger, garlic, and scallion whites to pan with shrimp. Cook, stirring often, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Add sauce mixture; cook, stirring, until sauce has thickened and everything comes to a boil, ⏱️ 1 minutes to ⏱️ 2 minutes more. Turn off heat; transfer to a large bowl . Wash out pan.
6. 

   6

   Heat remaining sesame oil and a drizzle of cooking oil in the empty pan over medium high heat. Add cooked rice and press into a new slice; cook, undisturbed, until slightly crispy on bottom, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in shrimp mixture and season with salt and pepper to taste. Press into an even layer and cook until rice helps in crispy, ⏱️ 1 minutes to ⏱️ 2 minutes more. Turn off heat.

   sesame, cooking, pepper
7. 

   7

   Drizzle rice with gochujang aioli . Garnish with scallion greens and as many Korean chili flakes as you like; top with kimchi in the center. Serve family style directly from pan.

   gochujang aioli: 2 unit, Korean chili flakes: 2 tsp, kimchi: 2 unit