Kimchi Fried Rice

Ingredients

3 Tbsp Westgold Chilli & Garlic Infused Butter

½ onion, chopped

1c kimchi, chopped

3 Tbsp kimchi juice

2c cooked rice

2 Tbsp soya sauce

1 tsp sesame oil

Salt and pepper

4 eggs

2 Tbsp 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 Tbsp Chilli & Garlic Infused butter in a frypan over a medium heat. 

Add the onion and cook for 5 mins 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 a low-medium heat and melt the 2 Tbsp 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.