Korean Scallion Shrimp Fried Rice
This scallion shrimp fried rice stir-fries plump shrimp and generous amounts of green onion over high heat for a clean, aromatic bowl. The shrimp go into the wok first, searing until the edges turn golden and leave behind a savory fond. Chopped scallions follow, releasing a sharp, oniony fragrance that cuts through the richness. Day-old rice is added and tossed rapidly with soy sauce and oyster sauce, breaking up clumps until every grain is individually coated. Beaten egg stirred in at the end wraps the rice in a soft, silky layer. Despite the short ingredient list, the combination of briny shrimp and pungent scallion delivers a depth of flavor that keeps this dish in regular weeknight rotation.
Adjust Servings
Instructions
- 1
Season shrimp lightly with salt and pepper for 5 minutes.
- 2
Heat oil and sauté scallions first to make scallion oil.
- 3
Add shrimp and stir-fry until just pink, then set aside.
- 4
Scramble eggs in the same pan, add cold rice, and break up clumps.
- 5
Drizzle soy sauce and oyster sauce around the pan edge, then mix.
- 6
Return shrimp and toss for 1 more minute to finish.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Tuna Fried Rice (Quick Canned Tuna Stir-Fried Rice)
Chamchi bokkeumbap is a staple Korean home-style fried rice made by stir-frying canned tuna - oil and all - with diced onion, carrot, and green onion, then tossing in rice and seasoning with soy sauce and sesame oil. The tuna oil coats each grain, delivering a savory richness that needs little else to taste complete. It is the kind of dish that comes together from whatever is already in the pantry and fridge, requiring no special shopping trip. When you need a quick, filling meal with minimal effort, this is often the first recipe that comes to mind in Korean households.
Korean Fried Rice (Simple Leftover Rice Stir-Fry)
Korean fried rice is the ultimate utility dish, designed to turn leftover rice and whatever vegetables remain in the refrigerator into a satisfying meal in under ten minutes. Green onion hits the hot oil first to create a fragrant scallion-infused base, followed by diced carrot and beaten egg that gets scrambled into rough curds. Cold rice - essential because its lower moisture content prevents clumping - goes in next and is tossed vigorously over high heat until every grain separates and picks up a thin coat of oil. Soy sauce poured along the rim of the pan sizzles on contact with the hot metal, developing a toasted aroma that distinguishes a well-made fried rice from a mediocre one. A crack of black pepper and a final swirl of sesame oil complete the seasoning. The recipe is intentionally open-ended: ham, kimchi, shrimp, or any leftover protein slots in without altering the basic technique, which is why this dish appears on Korean dinner tables more often than almost any other.
Korean Spam Fried Rice (Crispy Spam Cubes with Egg and Rice)
Spam bokkeumbap is a Korean fried rice built around crispy cubes of pan-seared Spam, whose salty, caramelized edges give the dish an addictive quality. The Spam is diced small and dry-fried without added oil - its own rendered fat crisps the outside while keeping the inside moist and savory. Onion and scallion go in next for aromatic depth, followed by cold leftover rice that is tossed over high heat until every grain picks up the salty pork flavor left in the pan. Beaten egg is scrambled into the rice, coating the grains in a thin, soft layer. A splash of soy sauce and a drizzle of sesame oil finish the dish with umami and nuttiness. The whole thing comes together in under ten minutes, making it one of the fastest comfort meals in the Korean home-cooking repertoire.
Korean Spam Mayo Rice Bowl
Thick-cut spam is pan-seared until the edges turn golden and crisp while the center stays moist. Soft-scrambled eggs are folded loosely so they remain creamy, then layered over steaming rice alongside the spam. A generous drizzle of mayonnaise sauce melts gently against the warm rice, binding the salty meat and silky egg together. A dash of soy sauce or sriracha adds a sharp accent that cuts through the richness and keeps each bite interesting.
Korean Pan-fried Zucchini Jeon
Hobak-jeon is a Korean pan-fried zucchini pancake made by slicing Korean zucchini into even half-centimeter rounds, salting them for five minutes to draw out excess moisture, then dusting in flour, dipping in beaten egg, and frying over medium heat for two to three minutes per side. The salting step is essential-it removes water that would otherwise make the jeon soggy, and it simultaneously concentrates the zucchini's mild natural sweetness into a more pronounced flavor. The egg coating acts as a gentle heat buffer, keeping the interior soft and moist while the exterior develops a pale golden crust with a subtle nuttiness from the cooked egg. It is one of the most versatile banchan in Korean cooking, equally at home in a child's lunchbox, on an everyday dinner table alongside soup or stew, or stacked on a holiday platter.
Korean Shrimp Mulmandu in Light Broth
Saeu-mulmandu-broth is a Korean dumpling soup where shrimp dumplings are simmered in a clear broth seasoned with soup soy sauce and garlic. The shrimp goes into the pot first to build a seafood base before the dumplings are added, so the wrappers absorb that briny depth as they cook. Green onion is stirred in at the end for a fresh aromatic lift, and the broth is finished with salt and pepper. Despite its light, transparent appearance, the soup carries layered flavor from both the shrimp stock and the filling inside each dumpling.