Spicy Kimchi Prawn and Egg Fried Rice

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Instructions

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1 Cook rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, spread the rice over a baking tray and allow to cool and dry out. (See pro tip!)

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2 Prep

Meanwhile, peel and chop the garlic. Finely chop the spring onion. Peel and grate the carrots.

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3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. Reserve the pan.

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4 Fried rice

Return the pan to a medium-high heat with a drizzle of oil. Add the garlic and fry for 1 min. Add the kimchi, carrots, gochujang paste (spicy!), soy sauce and sweet soy sauce. Stir fry for 2 min. Add the rice and spring onions and fry for another 3 min.

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5 Fry eggs

After 3 min, push the rice to one side. Add another drizzle of oil. Add the eggs and fry for 2-4 min or until done to your liking. Return the prawns to the pan and give everything a good mix up. 

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6 Serve

Divide the fried rice amongst plates and garnish with the sesame seeds.

Tips for fussy eaters

Kimchi is an acquired taste, serve it on the side instead!

Pro tip

This recipe works best with cold rice that's been cooked the day before! Simply cook the rice, store in the fridge and then add it to the stir fry the next day. Make sure to heat the rice thoroughly before serving!

Kimchi, a staple of Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly cabbage.

Cooking Time: 30 min

Cals 456 · Prot 33 · Carbs 73 · Fat 6

Dairy-Free

Ingredients

Number of people

Prawns

Jumbo prawns 300 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Fried rice

Jasmine rice 150 Grams
Water 300 ML
Garlic cloves 2 Piece
Spring onion 40 Grams
Carrot 1 Piece
Vegetable oil 1 Tbsp
Kimchi 150 Grams
Gochujang 10 Grams
Soy sauce 30 ML
Sweet soy sauce 20 ML
Eggs 1 Piece
Black sesame seeds 10 Grams

Kimchi, a staple of Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly cabbage.

Cooking Time: 30 min

Cals 456 · Prot 33 · Carbs 73 · Fat 6

Dairy-Free

Instructions

photo

1 Cook rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, spread the rice over a baking tray and allow to cool and dry out. (See pro tip!)

photo

2 Prep

Meanwhile, peel and chop the garlic. Finely chop the spring onion. Peel and grate the carrots.

photo

3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. Reserve the pan.

photo

4 Fried rice

Return the pan to a medium-high heat with a drizzle of oil. Add the garlic and fry for 1 min. Add the kimchi, carrots, gochujang paste (spicy!), soy sauce and sweet soy sauce. Stir fry for 2 min. Add the rice and spring onions and fry for another 3 min.

photo

5 Fry eggs

After 3 min, push the rice to one side. Add another drizzle of oil. Add the eggs and fry for 2-4 min or until done to your liking. Return the prawns to the pan and give everything a good mix up. 

photo

6 Serve

Divide the fried rice amongst plates and garnish with the sesame seeds.

Tips for fussy eaters

Kimchi is an acquired taste, serve it on the side instead!

Pro tip

This recipe works best with cold rice that's been cooked the day before! Simply cook the rice, store in the fridge and then add it to the stir fry the next day. Make sure to heat the rice thoroughly before serving!

Ingredients

Number of people

Prawns

Jumbo prawns 300 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Fried rice

Jasmine rice 150 Grams
Water 300 ML
Garlic cloves 2 Piece
Spring onion 40 Grams
Carrot 1 Piece
Vegetable oil 1 Tbsp
Kimchi 150 Grams
Gochujang 10 Grams
Soy sauce 30 ML
Sweet soy sauce 20 ML
Eggs 1 Piece
Black sesame seeds 10 Grams
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