Ryu Soo-young’s Fish Sauce Fried Rice: A Flavor-Exploding One-Bowl Meal
Ryu Soo-young’s ‘Pyeonstorange’ Recipe, Fish Sauce Shrimp Fried Rice, Super Simple Dish, One-Bowl Meal, Fish Sauce Uses, Explosive Umami, Great for Solo Diners, Scrambled Eggs
Have you ever thought of using fish sauce to season fried rice? I tried this recipe from Ryu Soo-young on ‘Pyeonstorange’ and was amazed. It’s a simple yet incredibly delicious fried rice where the sweetness of sugar and the saltiness of fish sauce create a perfect harmony. It’s a simple recipe perfect for beginners and those living alone, offering a satisfying and deeply flavorful meal.
Main Ingredients- 10 frozen shrimp (peeled and deveined)
- 1/2 stalk green onion
- 2 x 200g instant rice (e.g., Hetbahn)
- 3 fresh eggs
Seasoning and Garnish- 0.5 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp anchovy fish sauce or sand lance fish sauce
- Pinch of salt (to adjust seasoning)
- Pinch of sesame seeds (for nutty aroma)
- Pinch of sesame oil (for finishing touch)
- Cooking oil (for frying)
- 0.5 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp anchovy fish sauce or sand lance fish sauce
- Pinch of salt (to adjust seasoning)
- Pinch of sesame seeds (for nutty aroma)
- Pinch of sesame oil (for finishing touch)
- Cooking oil (for frying)
Cooking Instructions
Step 1
Take 8 out of the 10 peeled and deveined frozen shrimp. Press them down with the flat side of a cleaver or knife to mash, then finely mince them. This finely minced shrimp will add depth to the fried rice, and the mashed shrimp will blend well with the sauce for an even richer flavor. Tip: If you don’t have a cleaver, you can mash them using the bottom of a wide bowl or cup.
Step 2
Wash the 1/2 stalk of green onion, trim the root end, and finely chop both the white and green parts. The fresh aroma of the green onion will enhance the overall flavor of the fried rice.
Step 3
Heat a pan over medium-low heat and add about two drizzles of cooking oil. Add 0.5 Tbsp of minced garlic and stir-fry slowly until fragrant and lightly golden, being careful not to burn it. Once the garlic aroma starts to rise, slightly increase the heat.
Step 4
When the garlic begins to turn a light golden color, add the finely chopped green onion and stir-fry together. As the green onion cooks in the oil, its natural sweetness will release, further enriching the taste of the fried rice.
Step 5
Once the green onion becomes translucent and tender, add the mashed and minced shrimp and stir-fry. You’ll notice a delicious aroma as the shrimp cook. Set aside the 2 whole shrimp (for garnish) and add them back later.
Step 6
When the shrimp are partially cooked, add 2 Tbsp of sugar and 2 Tbsp of anchovy fish sauce or sand lance fish sauce. Stir-fry quickly for about 20 seconds, just until the pungent smell of the fish sauce dissipates, leaving behind its umami. Be careful not to overcook, as this can make the fried rice too salty.
Step 7
Now it’s time for the star of the dish: the rice. Add the two instant rice portions (or 2 bowls of warm cooked rice) and stir-fry vigorously over high heat until the grains are separated and coated with the sauce. Once the rice is well-fried, reduce the heat to medium and push the rice to one side of the pan. Tip: It’s important to let the fish sauce aroma evaporate sufficiently before adding the rice. Using cold instant rice straight from the package works best, as it prevents the rice from clumping.
Step 8
Add a little more cooking oil to the empty side of the pan. Crack the 3 eggs into the hot oil, sprinkle with a tiny pinch of salt, and scramble them until soft and fluffy. Gently cooked scrambled eggs will complement the fried rice perfectly.
Step 9
To plate, arrange the 2 whole cooked shrimp attractively in a bowl. Top with the fluffy scrambled eggs, and then fill the rest of the bowl with the fried rice, leveling the surface. Finally, place a plate over the bowl and quickly invert them together. This creates a beautiful presentation. Enjoy your delicious and visually appealing Ryu Soo-young’s Fish Sauce Shrimp Fried Rice!
