Served with prawns, this kimchi fried rice goes from wok to plate in only 15 minutes. Try it for yourself and see how quick and tasty it really is.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
1 Lebanese cucumber, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 lime, juiced
2 corn cobs, husks and silk removed
2 tbs peanut oil
20 Coles Thawed Australian MSC Raw Banana Prawns (from the deli), peeled leaving tails intact, deveined
1 cup (250g) kimchi, pickling liquid reserved
450g pkt microwavable jasmine rice
2 Coles Australian Free Range Eggs, lightly whisked
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the cucumber, carrot and lime juice in a bowl. Season.
Step 2
Use a small serrated knife to cut down the side of corn to release the kernels. Heat half the oil in a wok or large non-stick frying pan over medium heat. Add the prawns and corn kernels and stir-fry for 3 mins or until prawns curl and change colour. Add the kimchi and stir-fry for 1 min or until heated through. Use a slotted spoon to transfer the prawn mixture to a large bowl.
Step 3
Heat remaining oil in the wok or pan over high heat. Add the rice and stir-fry for 3 mins or until heated through. Add the reserved pickling liquid and stir-fry for 1 min or until liquid evaporates. Use a spatula to move rice to the edge of the wok or pan. Pour egg into centre of wok or pan and cook until just set. Use the spatula to break up egg and stir to combine with rice mixture. Return the prawn mixture to wok or pan and toss until well combined and heated through.
Step 4
Divide rice mixture among serving bowls. Top with cucumber mixture.
