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Shrimp and Vegetable Fried Rice
Based on a popular Korean-Chinese dish, this shrimp fried rice has plenty of succulent jumbo shrimp and vegetables, cooked with Korean short grained rice and served with a side of daikon kimchi. Bold and new-yet-familiar flavors!
Nutritional facts
Protein
30g
Carbs
83g
Calories
830
Fat
41g
Ingredients
Gochugaru, Calrose Rice, Shrimp, Black Pepper, Soup Soy Sauce, Garlic, Egg, Onion, Kosher Salt, Green Peas, Carrots, Green Onion, Ginger, Pickled Daikon Radish, Oyster Sauce, Canola Oil, Ottogi Apple Vinegar
Reviews
3.9
Based on 486 reviews
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Jennipher Aguilar · 03/22/22
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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