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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.