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Colin Fassnidge's prawn and kimchi fried rice

Name: Prawn and kimchi fried rice
Yield: 4
Ingredients: 1 tbs peanut oil; 2 tsp sesame oil; 1 cup (200g) kimchi, squeezed, juice reserved, chopped, plus extra to serve; 1½ tbs gochujang (Korean chilli paste); 600g medium uncooked prawns, peeled, deveined and halved crossways; 650g cooked jasmine rice; 3 spring onions, white part finely chopped, green part thinly sliced; 4 fried eggs; Mixed toasted sesame seeds, to serve; ¼ cup (60ml) cider vinegar; 1 tsp caster sugar; ½ bunch radish, thinly sliced; 150g baby cucumbers, thinly sliced; 1 carrot, cut into matchsticks

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 24, 2018

“For best results with fried rice, cook the rice the day before and refrigerate it overnight to dry out” - Colin Fassnidge.

1 tbs peanut oil
2 tsp sesame oil
1 cup (200g) kimchi, squeezed, juice reserved, chopped, plus extra to serve
1½ tbs gochujang (Korean chilli paste)
600g medium uncooked prawns, peeled, deveined and halved crossways
650g cooked jasmine rice
3 spring onions, white part finely chopped, green part thinly sliced
4 fried eggs
Mixed toasted sesame seeds, to serve

Quick pickled vegetables

¼ cup (60ml) cider vinegar
1 tsp caster sugar
½ bunch radish, thinly sliced
150g baby cucumbers, thinly sliced
1 carrot, cut into matchsticks

Method

1.

To make the pickled vegetables, combine vinegar, sugar and 1 tsp salt flakes in a bowl and stir until sugar and salt have dissolved. Add vegetables, stir to combine and set aside.
2.

Heat oils in a wok or large frying pan over medium-high heat, add kimchi and gochujang and cook, stirring frequently, for 2 minutes or until fragrant. Add prawns, cook for a minute, then add rice and stir for 3 minutes. Add kimchi juice and white part of spring onion, tossing to combine. Divide fried rice among bowls. Top with drained pickled vegetables, fried egg and extra kimchi and scatter with sesame seeds and sliced spring onion.

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