Kimchi Fried Rice Lettuce Wraps

Ingredients

Lettuce Wraps

3 cups jasmine rice, cooked
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
8 ounces shrimp, peeled and deveined (31-40 count)
1 cup yellow onion, sliced
1 teaspoon fresh minced garlic
1 teaspoon ginger, freshly grated
2/3 cup English peas
2/3 cup carrot matchsticks
2 eggs, beaten
1 cup chopped prepared kimchi
2 tablespoons juice
3 tablespoons soy sauce
1 tablespoon Gochujang sauce
Bibb Lettuce cups, for serving
Toasted sesame seeds, for garnish
1/4 cup chopped peanuts, for garnish

Dipping Sauce

1/2 cup water
3 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon rice wine vinegar
2 teaspoons lime juice, freshly squeezed
1 teaspoon Sriracha sauce
1/8 teaspoon white pepper
Pinch of salt

Preparation

1. Heat both vegetable and sesame oil in a large skillet or wok over medium-high heat. Add shrimp and stir fry until cooked through, about 2 minutes. Remove from pan and set aside.
   
2. Add onion and cook until translucent, about 3 minutes. Add garlic and ginger, cook and stir until fragrant. Cook 1 minute more.
   
3. Create a well in the center, add peas and carrots. Cook and stir to incorporate onion mixture gradually, about 2 minutes. Repeat the process for the eggs. Add eggs and pull them from the outside inwards, to create curds before mixing with the vegetables. Repeat process for the kimchi.
   
4. Return the shrimp to the pan, cook and stir until heated through, about 2 minutes. Add rice, cook and stir 2 minutes, or until heated through and the rice begins to crisp. Finish by seasoning with soy sauce and Gochujang sauce.
   
5. Place 1/3 cup fried rice mixture onto 2 stacked lettuce leaves. Sprinkle with sesame seeds and peanuts for serving, if desired. Enjoy!