Fried Rice: The Late-night Surf
2 cups extra large shrimp (650 g), peeled and deveined
1 cup teriyaki sauce (240 mL)
1 tablespoon vegetable oil
1 ½ cups kimchi (225 g)
2 large eggs
2 cups cauliflower rice (200 g)
2 tablespoons soy sauce
1 tablespoon sesame oil
How to Make It
In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
To the same pan, add the kimchi and cook until heated through, about 3 minutes.
In a small nonstick pan, fry the eggs over easy, about 2 minutes.
Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
Top with the fried eggs and serve.
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