Korean Prawn and Kimchi Fried Rice

Ingredients

• 600 g cooked jasmine rice (day-old)
• 300 g raw king prawns, peeled
• 200 g kimchi, roughly chopped
• 3 eggs
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 4 spring onions
• 2 tbsp vegetable oil

Method

1. 1

   Heat the vegetable oil in a large wok over a very high heat. Add the prawns and stir-fry for 2 minutes until pink. Remove and set aside.

2. 2

   Add the kimchi to the wok and fry for 2 minutes until it starts to caramelise slightly.

3. 3

   Push the kimchi to the side, crack in the eggs and scramble until just set, then mix through the kimchi.

4. 4

   Add the cold rice and soy sauce. Stir-fry briskly for 3–4 minutes, breaking up any clumps, until everything is piping hot.

5. 5

   Return the prawns to the wok, drizzle over the sesame oil and toss to combine. Scatter with sliced spring onions and serve immediately.