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Prawn and kimchi fried rice

Fermented kimchi is combined here with inulin-rich onion and garlic, plus three other vegetables and extra fibre in the brown rice.

Serves 4

Prep Time 15 min

Cooking Time 10 min


  • 250g raw peeled prawns
  • 2tsp sesame oil
  • 4 garlic cloves, crushed
  • Spray olive oil
  • 1 large red onion, thinly sliced
  • 2tsp finely grated fresh ginger
  • 1 large red pepper, sliced
  • 200g green beans, chopped
  • 150g frozen peas, thawed
  • 2 x 250g packs ready to heat brown rice
  • 150g kimchi, chopped
  • 2tsp reduced-salt soy sauce
  • 2tsp mirin or sherry
  • 4 eggs


  1. Combine the prawns, sesame oil and half the garlic in a bowl and toss to combine. Heat a large wok over a high heat, then stir-fry the prawn mixture for 2–3 min until golden and just cooked through. Transfer to a bowl.
  2. Reheat the wok over a medium-high heat and spray with olive oil. Stir-fry the onion for 2 min. Add the ginger and the remaining garlic and stir-fry for 30 sec or until fragrant. Add the pepper, beans and peas and stir-fry for 2 min. Add the rice, kimchi, soy sauce and mirin or sherry, then stir-fry for 2 min or until hot.
  3. Meanwhile, set a large, non-stick frying pan over a medium-high heat. Fry the eggs for 2–3 min until cooked to your liking.
  4. Divide the fried rice among 4 serving bowls, top each with a fried egg and serve.

Nutrition per serving

Read more on how we calculate nutrition.
389 26g 9g 2g 7.4g 9g 0.9g 127mg 46g 3.5mg

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