Kimchi Fried Rice with Peas, Prawns and Pak Choi
A quick kimchi fried rice loaded with prawns, pak choi and peas — microwave-steamed rice stir-fried with ginger, garlic and kimchi.
Ingredients
- 200g white basmati or long-grain rice, rinsed
- 3 garlic cloves, peeled, 1 left whole, 2 finely grated
- 2 tbsp sesame oil
- 4 spring onions, trimmed and finely sliced
- 3 pak choi, thinly sliced
- 150g frozen peas
- 300g large raw prawns
- 1 tbsp soy sauce
- 4 heaped tbsp kimchi, chopped if in larger chunks
- flaky sea salt, to taste
- 5cm piece ginger, peeled and finely grated
Instructions
- Put the rice and the whole garlic clove in a lidded, microwaveable container with 400ml boiling water. Microwave on a medium setting (800W on a 1,000W microwave) for 11 minutes for basmati or 13 minutes for long-grain, then leave to stand for 10 minutes. Fluff up with a fork and let cool for 20 minutes if you have time, or start the stir-fry once it’s cooked and standing.
- Heat the sesame oil in a large wok or frying pan, and add the grated garlic, ginger and spring onions. Stir-fry for a minute over medium heat, then add the pak choi and frozen peas, and stir-fry for a further 3-4 minutes.
- Add the prawns and stir-fry for a minute or two, until pink and cooked through, then add the rice and stir-fry for a further 2 minutes.
- Turn off the heat, let the pan sit for 3-4 minutes, then stir in the kimchi (add half, taste, then add more to taste). Season with soy sauce and/or salt as needed, and serve hot.