Recipes Main Dishes Rice Fried Rice Recipes Korean Saewoo Bokkeumbap (Shrimp Fried Rice) 4.8 (38) 24 Reviews 14 Photos Enjoy this shrimp fried rice with kimchi and other Korean side dishes. We lost our old rice cooker "Mr. Cuckoo" a few months ago, and because our new one makes exactly four servings, we no longer have leftover rice, which is ideal for making fried rice. Since my futile attempts to fix Mr. Cuckoo have come to an end, the missus now has to make new rice and let it cool for a few hours. Submitted by mykoreaneats Updated on July 15, 2023 Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 tablespoons olive oil, divided 1 carrot, diced ½ green bell pepper, diced 2 cups shrimp, peeled and deveined ½ onion, diced ½ (15.25 ounce) can whole kernel corn, drained 2 cloves garlic, thinly sliced 2 eggs, beaten (Optional) 4 cups cooked rice, cooled, or more to taste 2 tablespoons oyster sauce, or more to taste 2 tablespoons soy sauce 4 teaspoons butter, divided, or more as needed ½ teaspoon salt 4 whole eggs (Optional) Directions Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables. Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce. Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed. Serve fried eggs on top of shrimp fried rice. Tips For a nice presentation, fill a small bowl with 1/4 of the fried rice. Gently press on the rice to compact it, then turn it out onto a serving plate. Top the dome of rice with a fried egg. Repeat with remaining rice and eggs. I Made It Print 104 home cooks made it! Nutrition Facts (per serving) 553 Calories 23g Fat 61g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 553 % Daily Value * Total Fat 23g 29% Saturated Fat 7g 33% Cholesterol 375mg 125% Sodium 1209mg 53% Total Carbohydrate 61g 22% Dietary Fiber 3g 10% Total Sugars 5g Protein 26g 53% Vitamin C 17mg 19% Calcium 95mg 7% Iron 6mg 31% Potassium 456mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.