Maangchi Kimchi Fried Rice

Ingredients

• 6 pieces Large Shrimp (peeled, deveined, tails removed)
• 6 pieces Large Sea Scallops (cleaned and patted dry)
• 1 cup Kimchi (well‑fermented, coarsely chopped)
• 2 tbsp Kimchi Brine (liquid from the kimchi jar, not water)
• 2 cups Cooked Short‑Grain Rice (day‑old, cold, preferably refrigerated)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 1 tbsp Soy Sauce (low‑sodium optional)
• 1 tsp Sesame Oil (for finishing, toasted flavor)
• 2 tbsp Green Onions (sliced, for garnish)

Instructions

1. Prepare Ingredients

   Rinse the shrimp and scallops, pat them dry, and set aside. Coarsely chop the kimchi. Measure out the rice, kimchi brine, soy sauce, and sesame oil.

   Time: PT5M

2. Sear Seafood

   Heat the vegetable oil in the wok over high heat. Add the shrimp and scallops and stir‑fry until the shrimp turn pink and the scallops are just opaque, about 2 minutes.

   Time: PT2M

   Temperature: high heat

3. Stir‑Fry Kimchi

   Add the chopped kimchi to the wok and stir‑fry for 1 minute. Pour in the kimchi brine (2 tbsp) and toss quickly.

   Time: PT1M

   Temperature: high heat

4. Combine Rice

   Return the shrimp and scallops to the wok, add the cold rice, and break up any clumps. Drizzle the soy sauce over the rice and stir‑fry for 3 minutes until everything is evenly heated.

   Time: PT3M

   Temperature: high heat

5. Finish and Serve

   Turn off the heat, drizzle the sesame oil, and give the rice one final toss. Garnish with sliced green onions and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g