Gochujang Shrimp Fried Rice
with Kimchi & Spicy Aioli
- Shellfish
- Sesame
- Soy
- Wheat
- Eggs
Gochujang—a sweet, slightly spicy Korean chili paste—takes shrimp fried rice to the next level. You’ll start by sautéing shrimp along with peas and carrots, and then simmer it all in a umami-rich sauce made with sweet soy, gochujang, and sesame oil. After crisping up the rice, you’ll top it all off with a drizzle of gochujang aioli and a heap of tangy kimchi.
Ingredients
3 ounce
Carrot
2.5 teaspoon
Rice Wine Vinegar
4 ounce
Peas
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Kimchi
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
Jasmine Rice
1 thumb
Ginger
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim, peel, and dice carrot into ¼-inch pieces. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 6.
While rice cooks, in a small bowl, combine sweet soy glaze, gochujang sauce, half the sesame oil, half the vinegar, and 1 tsp sugar (all the vinegar and 2 tsp sugar for 4 servings). Whisk until smooth.
Rinse shrimp* under cold water and pat dry with paper towels.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and shrimp; season with salt and pepper. Cook, stirring often, until carrot begins to soften, 2-3 minutes.
Add peas; cook, stirring occasionally, until shrimp are opaque and cooked through and carrot is tender, 3-4 minutes.
Add ginger, garlic, and scallion whites to pan with shrimp. Cook, stirring often, until fragrant, 30-60 seconds. TIP: Reduce heat to medium if mixture is browning too quickly!
Add sauce mixture; cook, stirring, until sauce has thickened and everything is coated, 1-2 minutes more.
Turn off heat; transfer to a large bowl. Wash out pan.
Heat remaining sesame oil and a drizzle of oil in pan used for shrimp over medium-high heat. Add cooked rice and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes.
Stir in shrimp mixture; season with salt and pepper to taste. Press into an even layer and cook until rice is crispy, 1-2 minutes more. Turn off heat.
Drizzle shrimp fried rice with gochujang aioli. Garnish with scallion greens and as many chili flakes as you like; top with kimchi in the center.
Serve family style directly from pan.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's bold flavors, though some found it a bit too spicy or sweet. Adding soy sauce boosted umami for some.
- Ease of prep: Quick and simple to prepare, with minimal prep work required. Consider cooking rice a day ahead for better texture.
- Suggestions: Try adding scrambled egg, Korean sausage, or bok choy for extra flavor and texture. Reduce sugar and use chili oil for more heat 🌶️.
- Leftovers: Crispy rice was a hit! For best results, ensure rice is dry before frying to avoid mushiness.
- Kimchi: While some loved the tangy kick, others preferred the dish without. Consider cooking the kimchi to mellow its flavor.
