Kimchi & Prawn Egg Fried Rice

Kimchi & Prawn Egg Fried Rice // Amy Elizabeth

After reading Rachel’s post on Asian ingredients, I was inspired to raid my local Asian supermarket on Friday night. And by raid, I mean spend an obscene amount of money on kimchi and kewpie mayonnaise. So, I would argue that this isn’t so much a recipe as the result of me throwing a bunch of new ingredients into a pan and hoping for the best. Which sometimes is how the greatest dinners come together (and, in this case, a couple of leftover lunches, too).

There is nothing authentic about this dish, but it was filling and heart-warming, and slightly sour from the kimchi and slightly spicy from the sriracha, and colourful and basically everything I wanted to eat right at that moment, so maybe it is also the thing that you want to eat right at *this* moment, too, and I couldn’t not share it. 

As with all food of this nature, you can make it your own by mixing up the vegetables and protein (some peppers and pork might work nicely!) or, instead of scrambling the egg into the dish, you could serve one fried or poached on the top. Just do what you feel, spice it up nicely and eat it in big forkfuls from a bowl whilst reading a book or watching a trashy TV show. Live your best life, is what I’m saying. 

P.S. For Leeds pals, I bought my kimchi and gochujang (and a whole host of other fun ingredients) at Taste the Orient on Vicar Lane, which has been my go-to for Asian ingredients for a while now. I also picked up some gyoza skins in the freezer section to make these Pork & Chilli Gyoza so it was a winning weekend for food! 

Kimchi & Prawn Egg Fried Rice
Serves 2
Write a review
  1. 1 leek, sliced
  2. 1/2 cup mushrooms, sliced
  3. 3-4 spring onions, sliced (plus more for garnish)
  4. 1/3 cup kimchi, sliced into smaller pieces
  5. 1 clove of garlic, finely chopped
  6. 200g raw prawns
  7. 500g cooked rice (I used two of those microwave basmati packets)
  8. 2 tsp. gochujang
  9. 2 tbsp. soy sauce (or more to taste)
  10. 1 tsp. fish sauce
  11. 2 eggs
  12. Sriracha & kewpie mayonnaise, to serve
  1. Heat some oil in a large frying pan over a medium heat and add the leek, mushrooms, spring onion and kimchi. Fry for 3-4 minutes until the leeks and mushrooms are starting to soften.
  2. Add the prawns and garlic and cook for a further few minutes until prawns have gone pink.
  3. Stir through the gochujang, and then tip in the rice. Add the soy sauce and fish sauce, and stir together until everything is mixed through. Taste and add more soy sauce if needed.
  4. Make a little space at the side of the frying pan by pushing the rice to one side, and crack in both eggs and mix to scramble slightly. As the eggs start to cook, stir them through the rest of the ingredients until evenly distributed throughout the dish.
  5. Serve immediately, with extra spring onions and sriracha and kewpie mayonnaise to taste.
Amy Elizabeth

Want more? Follow me: Twitter / Instagram / Bloglovin / Pinterest

  • I’ve never put prawns in my kimchee fried rice before. I need to put prawns in my kimchee fried rice from now on.