Nikkei Fried Rice with Tiger Prawns, Kimchi and Corn

Photo: Nic Watt

Serves 4 as a side dish

Ingredients

• 600g cooked rice - can be jasmine or sushi rice
• 6 tiger prawn tails, shelled & deveined, cut into 1cm lengths
• ½ cup corn kernels
• ½ cup cabbage kimchi, cut into bite-size pieces (store-bought is fine)
• 1 pinch sliced spring onion tops
• 2 tbsp olive oil

Method

Heat a large sauté pan to a hot smoking point.

Add in olive oil – it will smoke up. Move the pan to ensure the oil is evenly and lightly coated.

Add in cooked rice, and cook in a smoking hot pan – we want a dry cook, the rice should just colour and catch on the edges. You should be able to hear the shu-shu sound of the rice in the dry hot pan.

Add in prawns and corn, and move around with rice to cook the diced prawn meat.

Add in the kimchi and evenly disburse. Remove from heat and mix well.

Serve in a warmed plate and top with the spring onion tops.