Think you can’t have big flavours in only 20 minutes? Challenge accepted. Amp up your mid-week meals with this Kimchi Fried Rice recipe with a dollop of Westgold Chilli & Garlic Butter. You’ll be back for round 2 with this one!
Serves: 4
INGREDIENTS
3 tablespoons Westgold Chilli & Garlic Infused Butter
½ onion, chopped
1 cup kimchi, chopped
3 tablespoons kimchi juice
2 cups cooked rice
2 tablespoons soya sauce
1 teaspoon sesame oil
Salt and pepper
4 eggs
2 tablespoons Westgold Chilli & Garlic Infused Butter
Salt and pepper
White sesame seeds to sprinkle
Black sesame seeds to sprinkle
Spring onion to garnish
METHOD
Melt the 3 tablespoons of Westgold Chilli & Garlic Infused Butter in a frying pan over medium heat.
Add the onion and cook for 5 minutes to soften. Add the rice and kimchi juice and stir around until heated through.
Add the kimchi, soya sauce and sesame oil and stir until combined. Check the seasoning.
Heat a non-stick pan on low to medium heat and melt the 2 tablespoons of Westgold Chilli & Garlic Infused Butter.
Carefully crack the eggs into the melted butter and cook for 3-4 minutes, until the whites are set but the yolk is still runny.
Spoon the rice into 4 bowls. Use a spatula to transfer the cooked eggs onto the rice.
Sprinkle over thinly sliced spring onions and sesame seeds.
Serve immediately.
Visit www.westgold.com
FACEBOOK: @westgoldnz
INSTAGRAM: @westgoldnz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!