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.
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
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
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