Saewoo bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere.  It’s a common restaurant or home prepared dish during lunch or dinner that is quite simple but yet a fulfilling meal. It’s a fairly easy dish to prepare/cook and there are various combinations of ingredients that can be included along with shrimp.  Usually, small-sized shrimps are sautéed along with chopped onions and green peas in a mixture of steamed rice, mixed with scrambled eggs and chopped green onions.

At restaurants, saewoo bokumbop is usually served with miso-typed soups, typically champong or egg-drop based soups.

• 2 cup cooked rice
• 20-25 small shrimp, peeled and de-veined
• ¼ onion
• ½ cup cooked green peas (frozen peas work perfectly)
• 2 roots green onion
• 1-2 egg(s), scrambled
• 2-3 tbsp vegetable oil or butter
• 3-4 tbsp soy sauce
• 1 tsp sesame oil
• Salt and black pepper to taste

1. Cook rice as directed in a rice cooker or in a pot.
2. Dice and mince green onions, onions, and garlic.
3. In a frying pan, sauté onion and frozen peas (defrost in microwave first) in butter or vegetable oil. Set aside.
4. Sauté shrimps with garlic in butter or vegetable oil. When lightly brown, add vegetable mixture and cook for additional 1-2 minutes.
5. Add cooked rice to mixture.
6. In another small frying pan, scramble 1-2 egg(s) and add to mixture as well.
7. Add salt and pepper to meet taste.
8. Add soy sauce (amount dependent on preference), salt and black pepper to meet taste.
9. Mix all ingredients well and simmer for an additional minute.
10. Serve on plate and enjoy.