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
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 24.2 g
- Carbohydrate
- 45.1 g
- of which sugars
- 1.5 g
- Fat
- 18.9 g
- of which saturates
- 3.2 g
- Fibre
- 1.9 g
- Salt
- 2.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Add the kimchi to the wok and fry for 2 minutes until it starts to caramelise slightly.
- 3
Push the kimchi to the side, crack in the eggs and scramble until just set, then mix through the kimchi.
- 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
Return the prawns to the wok, drizzle over the sesame oil and toss to combine. Scatter with sliced spring onions and serve immediately.
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