Juicy shrimp are sautéed with OohNami’s Robust Gochu Chili Sauce, bringing a deep, savory heat to this vibrant fried rice.
Tossed with jasmine rice, crisp vegetables, and finished with fresh herbs, it’s a bold, satisfying take on a classic—balanced with spice and texture in every bite.
Ingredients
Fried Rice
- 2 tablespoons canola oil
- ½ cup red onion, diced ¼ inch
- ½ cup carrots, scrubbed and diced ¼ inch
- ½ cup red bell pepper, stemmed, seeded, diced ¼ inch
- ½ cup sugar snap peas, sliced on an angle ¼ inch thick
- 20 large shrimp, raw, deveined, tail-off
- 4 cups jasmine rice, cooked and fully cooled
- ¾ cup OohNami! Robust Gochu Chili Sauce
Garnishes
- ¼ cup red radish, thinly sliced into half moons
- ¼ cup green onion, thinly sliced on an angle
- 2 tablespoons cilantro, minced
Directions
- Saute the Vegetables
Heat a large saute pan on very high heat. Once pan is hot, add 2 TBSP canola oil, red onion, carrots, red bell peppers, and sugar snap peas. Saute for 2-3 minutes until vegetables have softened but still have.a light crisp. Remove vegetables from pan. Set aside. - Saute shrimp
Add remaining canola oil and shrimp. Saute shrimp until shrimp has fully cooked to a pink color and is in a "C" shape. - Mix all ingredients
Lower heat to medium-high. Add back sauteed vegetables and chilled jasmine rice. Mix all ingredients well with a spatula. - Continue cooking with Sauce
Continue to mix shrimp, vegetables, and rice while drizzling in OohNami! Robust Gochu Chili Sauce. Keep mixing until sauce is fully coating all ingredients. - Assemble to serve
Remove fried rice from heat and portion rice into 4 bowls. Garnish with sliced red radish, sliced green onion, and minced cilantro.
