Korean Spicy Prawn Fried Rice

Method

1. Cook the rice in a large pan of boiling water for 12 to 15 minutes until tender, then drain and spread on a plate to cool completely.
2. Peel and devein the prawns if necessary, then pat dry with kitchen paper.
3. Mince the garlic and finely chop the ginger. Dice the carrot into small cubes. Slice the spring onions, separating the white and green parts. Finely slice the green chilli.
4. Whisk the gochujang, soy sauce and sesame oil together in a small bowl to create the sauce.
5. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over a high heat. Crack the eggs into the pan and scramble lightly, then remove and set aside.
6. Add the remaining vegetable oil to the pan and when hot, add the prawns. Stir fry for 2 to 3 minutes until they turn pink and opaque, then remove and set aside.
7. Add the garlic, ginger and white parts of the spring onions to the pan and fry for 30 seconds until fragrant.
8. Add the carrot cubes and stir fry for 2 minutes.
9. Add the cooled rice to the pan, breaking up any clumps, and stir fry continuously for 3 to 4 minutes.
10. Pour the gochujang sauce over the rice and toss everything together for 1 minute until well combined and heated through.
11. Return the prawns and scrambled egg to the pan and fold through gently.
12. Remove from the heat and stir in the green parts of the spring onions and sliced green chilli.
13. Taste and season with salt and black pepper as needed.
14. Transfer to serving bowls and garnish with sesame seeds before serving.