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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!