Prawn, Kimchi & Egg Rice Bowl

Name: Prawn, Kimchi & Egg Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 80-100 g shelled Prawns *thawed if frozen; 1 pinch Salt; 2 teaspoons Potato Starch; 1-2 Eggs; Salt & White Pepper; 1 teaspoon Sesame Oil; 1 small Spring Onion *finely chopped; 1/4 cup Water; 1/4 teaspoon Asian Chicken Bouillon Powder; 1/4 cup Kimchi *cut into bite-size if large; 1 serving warm Cooked Rice

Hiroko Liston @hirokoliston

Melbourne, Australia

This dish is very similar to my ‘Garlic Chilli Prawns & Egg Rice Bowl’, but it is quicker and easier version for single serving, which I often cook for myself. The mixture of Egg and Prawns can’t go wrong in any flavours. I sometimes add Tomato to this dish, but today I added Kimchi. Using already shelled frozen Prawns, this can be cooked in 5 minutes.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

80-100 gshelled Prawns *thawed if frozen
1 pinchSalt
2 teaspoonsPotato Starch
1-2Eggs
Salt & White Pepper
1 teaspoonSesame Oil
1small Spring Onion *finely chopped
1/4 cupWater
1/4 teaspoonAsian Chicken Bouillon Powder
1/4 cupKimchi *cut into bite-size if large
1serving warm Cooked Rice

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Steps

5 minutes

1

Place shelled Prawns in a small bowl, add Salt and Potato Starch, and rub to combine. Whisk Egg in a separate bowl and season with Salt & White Pepper. Prepare all other ingredients before you start cooking.
2

Heat Sesame Oil in a small frying pan, non-stick preferred, over medium heat, and cook Prawns both sides. Add Spring Onion and stir.
3

Add Water & Asian Chicken Bouillon Powder, and stir. When the sauce thickens, pour the whisked Egg over, leave it until softly cooked, then add Kimchi, and gently stir to combine.
4

Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: If more saltiness is required, add some Salt OR Soy Sauce.