Korean Saewoo Bokkeumbap (Shrimp Fried Rice)


4, 5 cups cooked Df Thai Sweet Rice (10x5lbs)

2, 3 tbsp Df Oyster Sauce(plastic)

2 tbsp Df Sweet Soy Sauce

1/2 tsp Morton Iodized Salt

2 tbsp

1 tbsp butter

1/2 green bell pepper, diced

1/2 onion, diced

1/2 can whole kernel corn

1 carrot, diced

2 cloves garlic, thinly sliced

2 cups small shrimp (use larger ones if available)

2 scrambled eggs

4 sunny-side up eggs (optional)

Cooking Instructions

In a skillet, heat 1TB olive oil & stir fry first-diced bell pepper & carrots, 5mins. Next add diced onions, corn, & shrimp, another 5 minutes. If there's excess liquid, discard & set aside on lowest heat.

In another pan or skillet, scramble 2 eggs in generous amount of oil. When finished, add eggs to the main skillet with other ingredients. Optional: Prepare 4 sunny-side up eggs for the topping/garnish.

On low heat, add cooled rice, butter, soy sauce & oyster sauce & mix thoroughly with spoon (wooden works best).Make sure to coat sauce on rice & rest ingredients well; this will take few minutes & some hand/wrist strength from continuous mixing.

Plate fried rice topped with sunny-side up egg. Enjoy with kimchi and other banchan (side dishes).

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