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Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

 
One serving costs about $2.08

$2.08 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian side dish,lunch,main course,main dish,dinner Chinese,Asian
spoonacular Score:41%

Spoonacular Score: 41%

 

Korean Saewoo Bokkeumbap (Shrimp Fried Rice) takes about roughly 45 minutes from beginning to end. This recipe makes 4 servings with 490 calories, 24g of protein, and 14g of fat each. For $2.08 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. This recipe from Foodista requires oyster sauce, carrot, bell pepper, and kernel corn. It is a rather inexpensive recipe for fans of Chinese food. It works well as a main course. It is a good option if you're following a gluten free and pescatarian diet. Overall, this recipe earns a not so amazing spoonacular score of 40%. Similar recipes include Korean Saewoo Bokkeumbap (Shrimp Fried Rice), Kimchi fried rice (bokkeumbap), and Stir fried Kimchi and Rice (Kimchi Bokkeumbap).

Fried Rice works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Dry Creek Vineyard Dry Chenin Blanc, Wine

This beautiful wine is wonderfully consistent vintage after vintage. We receive superior Chenin Blanc fruit from the Wilson Ranch in Clarksburg, allowing us to produce an expressive, nuanced and delicious wine. At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of ripe tangerine and peaches. The mouthfeel is lively, but rich and has a subtle creaminess. 100% stainless steel fermentation guarantees the fresh fruit character fans of this wine have come to appreciate over the years. This is the quintessential summer sipper and the perfect wine to pair with fresh oysters!

» Get this wine on Amazon.com

Ingredients

Servings:
5 cups
5 cups cooked rice
cooked rice
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
0.5
0.5  diced green bell pepper
diced green bell pepper
0.5
0.5  diced onion
diced onion
0.5 can
0.5 can canned whole kernel corn
canned whole kernel corn
1
1  diced carrot
diced carrot
2 cloves
2 cloves garlic
garlic
2 cups
2 cups shrimp
shrimp
3 Tbsps
3 Tbsps oyster sauce
oyster sauce
2 Tbsps
2 Tbsps soy sauce
soy sauce
1 Tbsp
1 Tbsp butter
butter
0.5 tsps
0.5 tsps salt
salt
2
2  eggs
eggs
5 cups cooked rice
5 cups
cooked rice
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
0.5  diced green bell pepper
0.5
diced green bell pepper
0.5  diced onion
0.5
diced onion
0.5 can canned whole kernel corn
0.5 can
canned whole kernel corn
1  diced carrot
1
diced carrot
2 cloves garlic
2 cloves
garlic
2 cups shrimp
2 cups
shrimp
3 Tbsps oyster sauce
3 Tbsps
oyster sauce
2 Tbsps soy sauce
2 Tbsps
soy sauce
1 Tbsp butter
1 Tbsp
butter
0.5 tsps salt
0.5 tsps
salt
2  eggs
2
eggs

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

1.In a skillet or non-stick frying pan, heat 1 tbsp olive oil and stir fry the "hard" vegetables first--diced bell peppers and carrots, 5 minutes. Next add the diced onions, corn, and shrimp to the pan, another 5 minutes. If there is excess water/liquid, discard carefully and set aside on lowest heat setting. Optional: Cooking each ingredient separately (pepper, carrot / garlic, onion / shrimp) to ensure that they cook consistently is perfectly fine, but it will add another 5~10 minutes to your cooking time. 2. 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. 3. On low heat, add cooled rice, butter, soy sauce and oyster sauce and mix thoroughly with spoon (wooden works best). Make sure to coat sauce on rice and rest of ingredients well; this will take a few minutes and some hand/wrist strength from continuous mixing. 4. Plate the fried rice topped with a sunny-side up egg. If wanting a semi-round shape (see pic above), stuff fried rice in a round bowl pressing down firmly. Set the bowl upside down on a plate; the fried rice should sit upright in a round shape. Enjoy with kimchi and other banchan (side dishes). *Some people like to stir fry the ingredients separately because they cook at different times. For fried rice, this can be skipped since the main point is to get them slightly tender; this means cooking the harder veggies (carrots) first and adding the softer ones (onions) later. This will save you valuable minutes in cooking time and the hassle of washing unnecessary, extra dishes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.08
Ingredient
5 cups cooked rice
2 tablespoons vegetable oil
½ diced green bell pepper
½ diced onion
½ cans canned whole kernel corn
1 diced carrot
2 cloves garlic
2 cups shrimp
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon butter
2 eggs
Price
$0.85
$0.11
$0.18
$0.12
$0.33
$0.11
$0.13
$5.11
$0.51
$0.24
$0.12
$0.48
$8.30

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
489 Calories
23g Protein
13g Total Fat
66g Carbs
9% Health Score
Limit These
Calories
489
24%

Fat
13g
21%

  Saturated Fat
8g
52%

Carbohydrates
66g
22%

  Sugar
2g
2%

Cholesterol
250mg
84%

Sodium
1784mg
78%

Get Enough Of These
Protein
23g
47%

Selenium
52µg
76%

Manganese
1mg
67%

Vitamin A
2810IU
56%

Phosphorus
297mg
30%

Vitamin C
17mg
21%

Copper
0.39mg
19%

Zinc
2mg
18%

Vitamin B6
0.34mg
17%

Magnesium
60mg
15%

Calcium
145mg
15%

Iron
2mg
14%

Vitamin B5
1mg
13%

Vitamin B12
0.73µg
12%

Vitamin B2
0.19mg
11%

Vitamin B3
2mg
11%

Folate
42µg
11%

Vitamin E
1mg
10%

Potassium
317mg
9%

Fiber
1g
7%

Vitamin B1
0.09mg
6%

Vitamin K
5µg
5%

Vitamin D
0.49µg
3%

covered percent of daily need

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