PRAWN & KIM­CHI FRIED RICE

The Sunday Telegraph (Sydney) - Stellar - - Delicious. -

“For best re­sults with fried rice, cook the rice the day be­fore and re­frig­er­ate it overnight to dry out.” SERVES 4

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

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