One-Pan Prawn & Korean Fried Rice
with Plant-Based Kimchi & Spring Onion
Calories
:
482 kcalProtein
:
23.5g proteinPreparation Time
:
15 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Crustaceans
- Soy
- Wheat
- Gluten
- Sesame
- Eggs
- Eggs
- May contain traces of allergens
- Gluten
Craving a quick takeout fix without the wait? Toss these juicy prawns and fluffy grains in a sizzling pan soak up a bold, savoury glaze in no time. A punchy, fermented kick and fresh greens slice right through the richness for a street-food style favourite that’s ready in a flash.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
190 g
Peeled Prawns
(Contains: Crustaceans)
1 tin
Sweetcorn
1
Spring Onion
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
½ packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy)
1
Julienned Carrot
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame)
1 piece
egg
(Contains: Eggs)
½ tsp
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
•Large Frying Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.Transfer to a plate.
2
- Meanwhile, drain sweetcorn.
- Thinly slice spring onion.
3
- Return frying pan to medium high heat with a drizzle of sesame oil. Cook corn kernels until lightly browned, 4-5 minutes.
- Add the egg and cook, tossing, until scrambled, 1-2 mins.
- Add microwaveable basmati rice, Korean stir-fry sauce (see ingredients), julienned carrot and the soy sauce, and cook until fragrant and combined, 2-3 minutes.
TIP: Add a splash of water if the fried rice looks dry.
4
- Divide Korean fried rice between bowls.
- Top with prawns, plant-based kimchi and spring onion. Enjoy!
