Kimchi Fried Rice

I saw a Koren food truck another day, and on their menu they have Kimchi fried rice and was craving for some since then. It is very easy to make and the secret of making the best fried rice is to chill cooked rice overnight, so the rice will not be too sticky for stir frying.

Ingredients:

* 2 tablespoons vegetable oil

* 8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces

* Kosher salt

* Freshly ground black pepper

* 1 1/4 cups Napa Cabbage Kimchi, drained and coarsely chopped

* 1 teaspoon Korean chile paste

* 4 cups steamed brown rice, chilled

* 1 tablespoon fish sauce

* 1 tablespoon soy sauce

* 2 large eggs, lightly beaten

* 2 teaspoons freshly squeezed lime juice, plus more as needed

* 1/4 teaspoon toasted sesame oil

* 2 medium scallions, minced (white and light green parts only)

* 1 medium lime, cut into 6 wedges, for serving

Directions:

 1. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat until shimmering. Meanwhile, pat the shrimp dry with paper towels. Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, about 2 minutes. Remove to a plate; set aside.

2. Add the remaining tablespoon of oil to the pan and heat until shimmering. Add the kimchi and chile paste and stir-fry until fragrant and heated through, about 1 minute. Add the rice, fish sauce, and soy sauce and season with salt. Cook, stirring constantly, until the mixture is heated through, about 3 to 4 minutes.

3. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season the eggs with salt and pepper. Remove the pan from heat, fold the eggs into the rice mixture, add the reserved shrimp, measured lime juice, and sesame oil, and stir to combine. Taste and season with more salt and lime juice as needed. Sprinkle with the scallions and serve immediately with the lime wedges.