Ingredients Rice Kimchi Fried Rice with Spicy Shrimp-and-Sesame Sauce Be the first to rate & review! Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent kimchi. The kimchi actually sweetens when heated and adds not only its signature funk, tang, and spice but also a delicious crunch. The briny, spicy dipping sauce is the perfect punchy accompaniment. By Roy Choi Roy Choi Instagram Korean-American chef Roy Choi is known for sparking the chef-driven food truck trend with his Korean taco truck, Kogi BBQ, in Los Angeles. Choi produced the movies Chef and Broken Bread as well as The Chef Show on Netflix. Food & Wine's Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 15 mins Yield: 2 Ingredients SPICY SHRIMP-AND-SESAME SAUCE 1 cup salted dried baby shrimp (about 1 ounce), rinsed 1/2 cup thinly sliced scallions 1/2 cup soy sauce 1/4 cup water 1 large jalapeño, stemmed and finely chopped 2 tablespoons finely chopped garlic 4 teaspoons gochugaru 1 tablespoon toasted sesame oil FRIED RICE 3 tablespoons canola oil 3 1/2 cups cooled cooked short-grain rice (day-old rice is best) 1 cup chopped kimchi (about 6 ounces) 1/4 cup low-sodium chicken broth 2 tablespoons unsalted butter Directions Make the spicy shrimp-and-sesame sauce Stir together all sauce ingredients in a medium bowl. Set aside. Make the fried rice Heat oil in a large skillet over high until shimmering. Add rice to hot oil, and spread in an even layer. Cook, without stirring, until rice is crispy and a light golden brown, about 4 minutes. Stir in kimchi, broth, and 3 tablespoons sauce. Cook, stirring often, until crispy, about 3 minutes. Add butter, and stir until melted. Remove from heat. Divide rice mixture between 2 bowls, and serve with remaining sauce. Rate it Print