Gochujang paste adds authentic Korean spice to this delicious fried rice dish.
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Heat 1 tsp of the oil in a large, non-stick frying pan over a high heat and cook the tofu for 2-3 minutes on each side until golden, then add the prawns and cook for 2 minutes until pink and cooked through. Transfer to a plate, then return the pan to the heat.
Add the sesame oil and stir-fry the ginger, carrot, broccoli, beansprouts and the white part of the salad onions over a high heat for 2 minutes. Add the warm rice and gochujang paste and cook for 2 minutes until piping hot. Stir in the cooked tofu and prawns and divide between 2 bowls.
Wipe out the pan and return to the heat. Add the remaining 1 tsp sunflower oil to the pan and fry the eggs to your liking. Place the eggs on top of the rice and sprinkle with the green part of the salad onions and nigella seeds to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,196kJ/ 523kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.8g |
Carbohydrates | 48g |
Sugars | 8.8g |
Fibre | 7.1g |
Protein | 34g |
Salt | 1.2g |
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