Instructions

Prep:

1. Marinate the shrimp: In a large bowl, mix together the gochujang, low sodium light soy sauce, ground black pepper and sesame oil until combined well. Add the shrimp and mix to coat, set aside.
2. Make the sauce: Mix together the low sodium light soy sauce, gochujang, distilled white vinegar, gochugaru, granulated sugar-free sweetener and sesame oil in a measuring cup (for easier pouring) or small bowl until combined well.
3. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separating the white and light green parts from the dark green parts), ginger, garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the egg into a bowl and lightly beat.

For the Gochujang Fried Rice:

1. Cook the shrimp: Heat 1 teaspoon peanut oil in a large nonstick wok or heavy bottomed deep skillet over medium-high heat. Add the shrimp and spread the pieces out in the wok. Cook for 2-3 minutes, turning the pieces over halfway, until just cooked. Transfer to a clean bowl and set aside. Scrape out and discard any burnt marinade bits if needed.
2. Stir fry the aromatics: Heat the remaining ½ tablespoon of peanut oil in the wok over high heat. Add the yellow onion, spring onion white and light green parts and ginger. Stir-fry for 30 seconds until the onion starts to soften. Add the garlic and red chilies and stir-fry for 30 seconds until fragrant.
3. Add the veggies: Add the tri-color coleslaw salad mix and edamame. Stir-fry for 30-40 seconds to combine.
4. Cook the egg: Push everything to the side of the wok and pour in the egg. Allow to set for 20 seconds then break it up into pieces and toss to combine with everything else.
5. Add the rice and sauce: Add the rice and pour the sauce on top. Stir-fry for 1 minute or until every grain of rice is evenly coated with the sauce.
6. Season and add the shrimp: Season with kosher salt and ground black pepper. Add the cooked shrimp and toss for 1 minute to combine.
7. Toss through spring onion: Toss through most of the spring onion dark green parts (reserve some for garnish) and switch off the heat.
8. To Serve: Divide evenly onto plates or into bowls. Garnish with toasted white sesame seeds and the reserved spring onion dark green parts. Serve immediately.