Prawn Fried Rice
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Prawn Fried Rice
Recipe Courtney Roulston
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
½ red onion, sliced
1 cup kimchi, squeezed, juice reserved (from chilled section for fresh kimchi)
1 tbsp gochujang paste (In the international isle)
500g raw/green medium sized australian prawns, peeled (weight without shell)
2 tsp sesame oil
2 x 250g Coles microwave white rice pouches (pre cooked)
4 free range eggs, fried
1 tbsp white sesame seeds, toasted
½ nori seaweed sheet, cut into thin matchsticks
2 tbsp chives, finely sliced
quick pickles
1/2 cup rice wine vinegar
1 tbsp honey
½ tsp sea salt flakes
6 baby cucumbers, sliced into quarters lengthwise
6 red radish, thinly sliced into rings
Method
To make the pickled vegetables, Place the vinegar, honey, salt and 1/2 cup water in a small saucepan, bring up to a simmer and take off the heat. Pour the mixture over prepared vegetables and set aside to pickle.
Heat the extra virgin olive oil in a 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 pan 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.
