• The cucumbers are best if they can sit in the pickling juice for at least 1-2 hours before serving.

Prepare the Cucumbers:

• Grab a small pot and combine the water, sugar and rice vinegar. Over low heat until the sugar is well combined with the water and vinegar.
• Slice the cucumbers into quarter inch thick slices and place them in a small bowl. Pour the warm vinegar and sugar mixture over the cucumbers. (you’ll want them to be fully submerged) Store in the frig up to 5 days in a sealed container.

Prepare the BBQ sauce:

• Grab a medium sized mixing bowl and combine all of the BBQ sauce ingredients. Blend well with a whisk and set aside.

Prepare the Fried Rice:

• Cook your rice according to the package. Set aside.
• In a skillet add the sesame oil and butter over medium heat.
• Add in your rice and mix with the butter and sesame oil.
• Add in your liquid aminos and pepper stir well.
• In a separate bowl whisk two eggs.
• Next, you’ll push the rice to one side of the pan. Add your egg to the side of the pan that doesn’t have any rice. Let the eggs cook stir occasionally. Once they are cooked to your liking, combine them with the rice and add in your scallions.
• Cook everything together over medium heat until well combined.
• Once fully cooked remove from the heat and set aside.

Prepare the Shrimp:

• Spray a small skillet with non-stick cooking spray.
• Lightly coat the shrimp with the gochujang BBQ sauce.
• Cook for about 3 minutes on each side. Brush on a little more BBQ sauce before serving.
• Assemble your plate and enjoy!