Kimchi Prawn Fried Rice

Method

1. Cook the rice the day before and refrigerate, or use leftover rice. Cold rice works best for fried rice as it separates easily.

1. Peel and devein the prawns, then pat dry with kitchen paper.

1. Chop the kimchi into small pieces and mince the garlic and ginger.

1. Slice the spring onions, keeping the white and green parts separate.

1. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.

1. Cook the prawns for 2 to 3 minutes until pink and cooked through, then remove and set aside.

1. Add the remaining oil to the wok and scramble the eggs until cooked, breaking them into small pieces. Remove and set aside.

1. Add the garlic, ginger and white parts of the spring onions, stirring for 30 seconds until fragrant.

1. Add the rice, breaking up any clumps with the back of a spoon, and stir fry for 3 to 4 minutes.

1. Stir in the kimchi, soy sauce, kimchi juice and sesame oil, mixing well for 2 minutes.

1. Return the prawns and eggs to the wok, toss everything together and heat through for 1 minute.

1. Remove from heat and stir in the green parts of the spring onions.

1. Serve immediately, garnished with sesame seeds.