Tofu and king prawn fried rice

Tofu and king prawn fried rice

Gochujang paste adds authentic Korean spice to this delicious fried rice dish. 

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 2 tsp sunflower oil
  • ½ x 280g pack firm tofu, cut into 12 thick, square slices
  • 75g raw shelled king prawns
  • 1 tsp toasted sesame oil
  • 4 cm piece fresh root ginger, peeled and shredded
  • 1 carrot, cut into long matchsticks
  • 100g Tenderstem broccoli, thinly sliced
  • 150g beansprouts
  • 2 salad onions, thinly sliced
  • 250g pack cooked wholegrain rice, heated according to pack instructions
  • 1 tbsp Cooks’ Ingredients gochujang paste
  • 2 eggs
  • 1 tsp nigella seeds


  1. 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.

  2. 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.

  3. 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


2,196kJ/ 523kcals



Saturated Fat












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5 out of 5 stars1 rating