Kimchi Fried Rice
Sometimes we make exceptions to the 'never cook fermented foods' rule. This is one of them!
- 5 tbsp cultured butter
- 1 cup Wise Goat Organics Vegan Kimchi
- 2 cups prepared rice (chilled)
- 1 tbsp Wise Goat Organics Vegan Kimchi Chili Paste
- 2 tsp soy sauce
- 1 tbsp Red Boat Fish sauce
- 2 tbsp sesame oil
- 1 tbsp Wise Goat Organics Vegan Kimchi Gut Tonic
- 1 pinch thin sliced roasted nori
- 1 organic free-range egg
- 2 tbsp green onions
-
Melt 2 tbsp butter in cast iron skillet on high heat.
-
Chop up kimchi and add it to the hot pan. Stir-fry for 2 minutes.
-
Add another 2 tbsp butter along with the cold rice and stir-fry for another 5 minutes until crispy.
-
Add in soy sauce, fish sauce, sesame oil, chili paste and gut tonic and stir-fry until liquids are evaporated and rice is slightly crispy.
-
On medium low heat, cook the egg in 1 tbsp butter until over-easy.
-
Garnish with slivers of nori and green onion.