BROUGHT TO YOU BY Westgold
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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.