2 tablespoon garlic, minced
1/2 tablespoon ginger, minced
½ lb shrimp
1 ½ cups frozen carrots & peas, diced
6 eggs
2 cups white, Japanese short-grain rice
2 tablespoon gochujang
¼ cup soy sauce
1 ½ tablespoons sesame oil
Sliced green onions and roasted sesame seeds for garnishing (optional)
2 tbsp Pompeian Smooth Extra Virgin Olive Oil


  1. Heat a generous drizzle of olive oil on a griddle over medium heat. Add minced garlic and ginger, sautéing until fragrant.
  2. Introduce shrimp onto the griddle, cooking for 90 seconds on each side until they turn pink and opaque. Transfer the cooked shrimp to a small bowl.
  3. On the same griddle, add frozen carrots & peas, cooking for about 3 minutes until thawed and tender.
  4. Crack open eggs directly onto the griddle, stirring rapidly to scramble them, cooking for approximately 2 minutes until set.
  5. Combine cooked rice, soy sauce, gochujang, and sesame oil on the griddle, ensuring the rice is evenly coated in the savory sauce.
  6. Spread the rice mixture into a thin layer on the griddle, allowing it to crisp up over high heat for 5-8 minutes. Avoid stirring until the bottom layer becomes golden and crispy.
  7. Once the rice is crispy, top it with the cooked shrimp, garnishing generously with chopped green onions and roasted sesame seeds. Serve hot and enjoy your flavorful and crispy shrimp fried rice!