I make many variations on fried rice at home, but this version, with prawns, pak choi and kimchi, is one of my favourites. And, bonus, you'll find my top rice-cooking method below, which is all about the microwave (call it an Indian family innovation). You get perfect, separate grains every time, which is exactly what you want for fried rice.
Put the rice and the whole garlic clove in a lidded, microwavable container with 400ml boiling water I use a large Pyrex bowl and a plate that fits snugly on top, with a plate underneath to catch any spills. Microwave on a medium setting (ie, 800W on a 1,000W microwave) for 11 minutes for basmati rice or 13 minutes if using long-grain, then leave to stand for 10 minutes. Ideally, you'd then take off the lid, fluff up the rice with a fork and let it cool down for 20 minutes, but if you're in a hurry, you can start your stir-fry once the rice is cooked and standing.
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