Kimchi Fried Rice With Shrimp & Veggies

This quick and easy kimchi fried rice with shrimp and vegetables is hearty and satiating. Packed with protein and fibre and with under 500 calories per serving, this Korean-style rice dish is also healthy and nutritious. Serve with a few sliced cucumbers or salad for a speedy lunch or dinner.

Kimchi Fried Rice Recipe With Shrimp & Veggies

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 🥗Serving Suggestions | 📝 Go To Full Recipe |🇰🇷 More Korean-Style Recipes

Here is what you need to know about my easy kimchi fried rice recipe.

  • This a Korean-style fried rice, hearty and satiating, with plenty of flavour to keep your tastebuds very happy.
  • I make it quite often, especially for a quick lunch or dinner. It’s high in protein (25-26 grams) and fibre (8 grams) and comes in just shy of 500 calories per serving.
  • I use pre-cooked brown rice, thawed-out cooked frozen shrimp (or prawns), veggies and frozen peas. I didn’t have any peas when shooting this recipe, hence you don’t see any in the photos or video, but I usually add them in.
  • It takes about 20 minutes, plus 5-10 minutes for thawing out the shrimp. I cook the rice ahead of time and store in the freezer or refrigerator. I have also made this using those pre-cooked rice packets from the supermarket.
  • Gochujang, also known as Korean chili paste, doesn’t just add spice, it is incredibly flavourful, too. Combined with garlic, ginger and kimchi, you get fried rice that’s highly aromatic, savoury, a little sweet and a little spicy but not off-the-charts hot.
  • You have a few textures going on as well: chewy brown rice, meaty shrimp, crispy sesame seeds and those lovely, slightly softened vegetables. Juicy, crunchy cucumber is very complimentary.
  • This might not be the most authentic Korean kimchi fried rice but it’s simple and quick and you can get the ingredients in most major supermarkets. I vouch for an excellent flavour experience!

So there you are, if you want a high-protein, high-fibre meal that’s incredibly tasty, a little spicy and only takes 20-30 minutes to make, make sure to try this delicious kimchi rice with shrimp and veggies.

👩‍🍳 You might also like these recipes: ham fried rice, lemongrass shrimp cauliflower rice, arroz rojo (Mexican red rice), or coconut cauliflower rice. For another high-protein, high-fibre meal, check out this tuna lentil salad.

Kimchi Rice With Shrimp & Veggies

What You’ll Need

Here is what you’ll need for kimchi shrimp fried rice recipe. Find the full measurements in the recipe card below.

  • Veggies: onions, carrot, green bell pepper (or red), garlic, ginger and green onion.
  • Shrimp: I used frozen prawns/shrimp that I thawed out in hot water (takes 5-10 minutes)and then peeled. You can use peeled cooked shrimp or raw. If using raw shrimp, make sure to cook it for 3-4 minutes longer.
  • Brown rice: I like brown rice in this particular recipe; first, it’s higher in protein and fibre than white rice and I love the more chewy texture of this rice. If you can’t tolerate brown rice, use white rice. You can also use finely chopped cauliflower for a grain-free, low-carb option. You need pre-cooked brown rice, which you can do ahead of time or use store-bought pre-cooked brown rice.
  • Gochujang – also known as Korean chili paste; it’s an incredible condiment that adds spice, salt, umami and sweetness to the dish. If unavailable, use Sriracha hot sauce.
  • Kimchi – chopped fermented Korean cabbage is great for adding extra veggies, acidity and spice. If not available, add chopped sauerkraut.
  • Other: soy sauce (or Tamari), sesame oil, sesame seeds.
Ingredients for Korean fried rice with kimchi

How To Make Kimchi Fried Rice

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • If using frozen shrimp/prawns: place them in a large bowl and cover with hot water for 5-10 minutes to thaw. Peel, remove tails, and devein if necessary. Set aside.
  • Heat olive oil in a large pan over medium-high heat. Add chopped onions, carrots, and green peppers, season with salt, and cook for 3-4 minutes until softened, stirring occasionally.
  • Add garlic, ginger, and sesame oil, and cook for 30 seconds. Stir in chopped kimchi, Korean chili paste, cooked shrimp, and soy sauce (or Tamari) for 30 seconds to a minute.
how to make kimchi fried rice part
  • Thaw frozen peas in boiling water, strain, and add to the mixture. Note, this is not in the photos as I didn’t have any while shooting but I usually add them in!
  • Add cooked brown rice and peas to the pan, stir until heated through and well combined with the sauce. Finish with a sprinkle of sesame seeds and chopped green onions. Serve with sliced cucumbers.
how to make kimchi fried rice part 2

Watch The Video

Serving Suggestions

This Korean fried rice is a great standalone dish but I like to serve it with fresh cucumbers to offset some of the spice from kimchi and Gochujang paste. You can also make my easy garlic broccoli.

Korean Fried Rice Recipe With Shrimp & Veggies

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Kimchi Fried Rice Recipe With Shrimp & Veggies

Kimchi Fried Rice With Shrimp

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 2 servings
Course: Main
Cuisine: Asian, CuisineKorean
Print Pin Save
5 from 2 votes
Calories: 498kcal
This healthy kimchi fried rice is made with high-fibre brown rice and vegetables, as well as high-protein shrimp, plus flavour-boosting Korean chili paste, garlic, ginger and kimchi of course. It's quick and easy so it's perfect for a speedy dinner or lunch. The recipe is for 2 servings but you can easily double this recipe for more.


  • 7 oz cooked shrimp about 200-210 grams. See notes!
  • 1 tablespoon olive oil
  • 1/2 onion medium, finely chopped
  • 1/2 carrot large, finely chopped (about 1 cup)
  • 12 green bell pepper large, finely chopped (about 1 cup)
  • 2 cloves garlic large, minced or chopped
  • 1 teaspoon grated ginger
  • 2 teaspoons sesame oil
  • 1/3 cup kimchi roughly chopped
  • 1 tablespoon Gonchuan Korean chili paste
  • 1.5 tablespoons soy sauce or Tamari
  • 1.5 cups brown rice cooked
  • 1 teaspoon sesame seeds
  • 1 green onion chopped

To serve

  • 1/4 cup frozen baby peas defrosted in hot water
  • 1/2 cup sliced cucumber


  • If using frozen shrimp/prawns, add the to a large bowl and fill it up with hot (not boiling) water. Leave to thaw out for 5-10 minutes. Then peel, remove the tails and devein, if needed (aka, remove the dark string running along the spine of the shrimp). Set aside.
  • Heat a tablespoon of olive oil in a large frying pan or a wok over medium-high heat. Add chopped onions, carrots and green peppers and season with 1/2 teaspoon of salt. Cook for 3-4 minutes, until softened, stirring a few times.
  • Add garlic and ginger, along with the sesame oil, and cook for 30 seconds.
  • Add chopped kimchi, Korean chili paste, cooked shrimp and soy sauce (or Tamari) and stir through for 30 seconds to a minute.
  • Note: Not in the photos or video as I didn’t have any when shooting but I usually add frozen peas for extra protein and fibre. Thaw out frozen peas in a cup of boiling hot water and strain.
  • Now add the cooked brown rice, peas and stir through until hot and well incorporated in the sauce. Finish with a sprinkle of sesame seeds and chopped green onions.
  • Serve with sliced cucumbers.



Shrimp: Indicated weight is after peeling the shrimp. You need about 7-8 shrimp per person, depending on size. I used frozen shrimp that I thawed out in hot water for 5-10 minutes before cooking.  You can get raw shrimp and cook it with the vegetables for longer.
Korean chili paste: If you can’t find Gochujang in your local Asian grocer or online, replace with the same amount of Sriracha sauce.
Brown rice: You can make brown rice ahead of time or use store-bought pre-cooked brown rice packets. White rice can also be used, however, it has lower fibre and protein content. If you tolerate white rice better, use that instead.


Calories: 498kcal | Carbohydrates: 66g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1446mg | Potassium: 1619mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3644IU | Vitamin C: 63mg | Calcium: 229mg | Iron: 4mg
Keywords: fried brown rice, Gochujang, Kimchi recipes, kimchi rice, Korean fried rice, Korean Recipes
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 5 stars
    This is so delicious! My son helped cook it, and all the kids loved it! I’ve never used Kimchi before so I wasn’t sure how they’d like it. I also added some leftover chicken to it. Will definitely make it again.

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