Cooked quickly over high heat, this Korean prawn fried rice uses the wok to build flavour fast, tossing kimchi, gochujang, rice and prawns together before finishing with a crispy fried egg and quick pickles.
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/2 red onion, sliced
- 1 cup Kimchi, squeezed, juice reserved (from chilled section for fresh kimchi)
- 1 tablespoon gochujang paste (In the international isle)
- 500g raw/green medium sized Australian prawns, peeled (weight without shell) 2 teaspoon sesame oil
- 2 x 250g Coles Microwave white rice pouches (pre cooked)
- 4 free range eggs, fried 1 tablespoon white sesame seeds, toasted
- 1/2 nori seaweed sheet, cut into thin matchsticks
- 2 tablespoons chives, finely sliced
Quick Pickles:
- 1/2 cup rice wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon sea salt flakes
- 6 baby cucumbers, sliced into quarters lengthwise (1 x 250g pack Qukes)
- 6 red radish, thinly sliced into rings
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Method:
- To make the pickled vegetables, Place the vinegar, honey, salt an 1/2 cup water in a small RACO saucepan, bring up to a simmer and take off the heat. Pour the mixture over prepared vegetables and set aside to pickle.
- Heat the oil a RACO wok over a high heat. Add the onion and cook for 1 minute before adding in the kimchi and gochujang paste. Cook, stirring for 2 minutes, or until fragrant, then add in the rice and toss for 3 minutes to warm through. Push the rice to the outside of the wok, leaving a hole in the middle of the wok exposed.
- Pour the sesame oil into the middle of the wok and add the prawns. Cook for 2 minutes, tossing to evenly cook the prawns through.
- Fry the eggs in a separate small RACO frypan for 3 minutes, or until crispy.
- Divide the rice mixture into serving bowls and top with fried egg, pickled vegetables, sesame seeds, chives and seaweed.
Recipe created by Courtney Roulston from Farm to Fork