Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

Recipe View 5 mins In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the diced carrot and bell pepper and cook, stirring occasionally, until slightly softened (approximately 5 minutes).

Recipe View 5 mins Add the shrimp, onion, corn, and garlic to the skillet. Continue to cook and stir until the shrimp turn pink and are no longer translucent (about 5 more minutes). Drain any excess liquid from the skillet, then reduce the heat to low and keep warm.

Recipe View 3 mins In a separate skillet, heat 1 teaspoon of olive oil over medium heat. Pour in the beaten eggs and scramble until firm but still slightly moist (2-3 minutes). Gently fold the scrambled eggs into the shrimp and vegetable mixture.

Recipe View 2 mins Add the cooked rice, oyster sauce, soy sauce, 3 teaspoons of butter, and salt to the skillet with the shrimp and vegetables. Toss everything together until thoroughly combined, ensuring the rice and shrimp are well coated with the sauce.

Recipe View 3 mins In a small nonstick skillet, melt the remaining 1 teaspoon of butter over medium heat. Crack one egg into the skillet, cover, and cook until the bottom is lightly browned, the yolk is runny, and the top of the white is almost set (approximately 3 minutes). Repeat with the remaining eggs, adding a little more butter to the skillet if needed.

Recipe View 0 mins Serve the shrimp fried rice hot, topped with a fried egg on each serving. Enjoy!