PRAWN & KIM­CHI FRIED RICE

Sunday Tasmanian - Tassie Living - - Cover Story -

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

SERVES 4

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 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.

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. PER SERVE • 22G PRO­TEIN • 2G SAT FAT • 68G CARB • 9G SUG­ARS • 880MG SODIUM • 465 CAL (1935KJ)

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