Enjoy this fried rice with shrimp, kimchi, and other traditional Korean sides. Our new rice cooker makes exactly four servings, so we no longer have any leftover rice, which is perfect for preparing fried rice. We lost our old rice cooker, “Mr. Cuckoo,” a few months ago. The missus has to make fresh rice and allow it to cool for a few hours now that my fruitless attempts to fix Mr. Cuckoo have come to an end.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 3 tablespoons olive oil, divided
- 1 carrot, diced
- ½ green bell pepper, diced
- 2 cups shrimp, peeled and deveined
- ½ onion, diced
- ½ (15.25 ounce) can whole kernel corn, drained
- 2 cloves garlic, thinly sliced
- 2 eggs, beaten (Optional)
- 4 cups cooked rice, cooled, or more to taste
- 2 tablespoons oyster sauce, or more to taste
- 2 tablespoons soy sauce
- 4 teaspoons butter, divided, or more as needed
- ½ teaspoon salt
- 4 whole eggs (Optional)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.
- Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.
- Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.
- Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.
- Serve fried eggs on top of shrimp fried rice.
- For a nice presentation, fill a small bowl with 1/4 of the fried rice. Gently press on the rice to compact it, then turn it out onto a serving plate. Top the dome of rice with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 375 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 1209 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I needed a base recipe to work with for making my own home fried rice and this was a great starting point. I didn’t add salt or butter but added Chinese sausage and subbed scallions for onion.
This was the best fried rice I have ever had – no lie. I will choose this over a restaurant every time. My only regret is that I didn’t double the recipe, as my family scarfed it down in 5 minutes flat. I followed the instructions except used frozen peas instead of peppers because of what I had on hand.
Really good, both my wife and daughter raves about it. Definitely a keeper and we’ll be making this again.
Wonderful fried rice, and a tad different than the Chinese versions I have made in the past. I like the mix of oyster sauce and soy, and will use it again, even if I vary from this Korean recipe. I appreciate the first comment about the difference in ingredients amount different cultures and will pay more attention to those details in the future. A small change can provide a new taste experience! My family of six all approved of this one.
Excellent. Used peas instead of corn. Also did veggies first then added eggs to same pan to scramble. Then added rice to that. Used a separate fry pan to fry the eggs. Bought small cooked shrimp at the deli.
Will make again and again. Excellent!! Loved the taste, easy to make!
I used Basmati rice and peanut oil as one reviewer recommended. I added the shrimp a few minutes after the corn, onions, and garlic be cause I do no like shrimp over cooked. My wife and I both proclaimed this a keeper.
It was ok but I wouldn’t make it again. The vegetables weren’t the typical fried rice type and it was too much soy sauce flavor. I will keep looking for more fried rice recipes.
I made this today but without the shrimp because I didn’t have any. I wanted to use up my frozen stir fry veggies and the dish was super flavorful! Will definitely try it with shrimp next time.
This was absolutely excellent. I used frozen peas and carrots also added double ingredients on sauce is 6 cups of rice and it was really really good
The flavor was good, the eggs on top were unexpectedly good as well. I felt like the ratio of sauce to rice was a little too light for me. I might increase the sauce next time to saturate my rice a little more.
Simply amazing ! I make a variety of Fried rice, but this one stands out because of the addition of Oyster sauce. Fried rice is more flavorful this way than if the Soy sauce was used alone. I didn’t top with fried eggs , there was plenty of tiny pieces of scrambled eggs in the rice and plenty of protein from the shrimps.
The only changes I made were using peanut oil instead of olive oil, broccoli instead of green peppers and no fried egg on top, otherwise everything else was the same! Oh and I used jumbo shrimp (the changes were due to what I had on hand, not because I wanted to change the recipe.) still turned out fabulous!!! Thank you for the recipe!!!
I really loved it. Didn’t have green peppers so I used yellow one. Thanks for sharing 🙂
I added marinated beef from the HMart (an Asian store). It was really good.
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.)
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! Everyone (including my 7yo DD) cleaned their plate. Ten stars as is. I did change the method from the recipe, but not any ingredients. I dislike pan washing (who doesn’t?) so I used a large cast iron pan and just scooted everything to the outside to scramble the eggs in the same pan. They cook in less than a minute and you just stir up together. I also used precooked shrimp so I added the onion and garlic after the first five minutes, then added the thawed shrimp and corn for another two. The combination is ideal and I recommend against changing it, especially the fried eggs. Kudos, mykoreaneats!
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 because it was being served with Honey Walnut shrimp. I did add anchovy paste and was asked to add pineapples the next time. I didn’t have day old rice so I made it in the morning, allowed it to cool for 1hr on wax paper after separating with a fork and then put it in the frig for 6 hours.
This is absolutely delicious!!! I added cabbage, but other than that I cook it by the recipe.
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.