Wash and dry produce. 

Trim, peel, and dice carrot into ¼-inch pieces. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, in a small bowl, combine sweet soy glaze, gochujang sauce, half the sesame oil, half the vinegar, and 1 tsp sugar (all the vinegar and 2 tsp sugar for 4 servings). Whisk until smooth. 

Rinse shrimp* under cold water and pat dry with paper towels.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and shrimp; season with salt and pepper. Cook, stirring often, until carrot begins to soften, 2-3 minutes. 

Add peas; cook, stirring occasionally, until shrimp are opaque and cooked through and carrot is tender, 3-4 minutes.

Add ginger, garlic, and scallion whites to pan with shrimp. Cook, stirring often, until fragrant, 30-60 seconds. TIP: Reduce heat to medium if mixture is browning too quickly!

Add sauce mixture; cook, stirring, until sauce has thickened and everything is coated, 1-2 minutes more.

Turn off heat; transfer to a large bowl. Wash out pan.

Heat remaining sesame oil and a drizzle of oil in pan used for shrimp over medium-high heat. Add cooked rice and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes.

Stir in shrimp mixture; season with salt and pepper to taste. Press into an even layer and cook until rice is crispy, 1-2 minutes more. Turn off heat.

Drizzle shrimp fried rice with gochujang aioli. Garnish with scallion greens and as many chili flakes as you like; top with kimchi in the center.

Serve family style directly from pan.