• April 18, 2021
Korean-style Prawn Fried Rice recipe

The Korean gochujang chilli paste stirred through this fried rice gives it a lovely colour and a great kick, while the kimchi gives it the sour, fermented flavour that is associated with Korean food. Of course, fried rice is only a quick option if you have leftover or ready-cooked rice, as it has to be completely cold when stir-fried, or it will be soggy and disappointing.


Serves 4

2 eggs, lightly beaten

2 tbsp vegetable oil

2 tbsp sesame oil

400g peeled raw tiger prawns, cut in half lengthways

2 tbsp gochujang chilli paste

3 x 250g packets of ready-cooked long grain and wild rice

2 tbsp soy sauce

1 tbsp fish sauce

2 large handfuls of beansprouts

150g frozen peas

Sea salt and ground white pepper

To serve

100g kimchi, roughly chopped

1 tsp black sesame seeds

Large handful of crispy fried onions (available from supermarkets)

4 spring onions, trimmed and finely sliced at an angle

Sriracha chilli sauce


1Place a large, non-stick wok over a high heat. Season the eggs with salt and white pepper.

2Add half of the two oils to the pan, swirl around to coat, then pour in the eggs. Cook for 1 minute, stirring gently to break them into pieces, then slide them onto a plate.

3Return the wok to a high heat. When hot, add the remaining oils, then the prawns, and stir-fry for 1–2 minutes. Add the gochujang paste and stir well.

4Add the rice, soy sauce and fish sauce and stir-fry for another 2–3 minutes. Return the eggs to the pan, add the beansprouts and peas, then stir-fry for a further 2–3 minutes.

5Serve the rice in warm bowls, garnished with the kimchi, sesame seeds, crispy fried onions, spring onions and a drizzle of sriracha.

If you have more time…

… and are feeling indulgent, fry some eggs and place them on top of the rice before garnishing. The runny yolk seeping into the rice is amazing.

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