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

  1. Melt 2 tbsp butter in cast iron skillet on high heat.

  2. Chop up kimchi and add it to the hot pan. Stir-fry for 2 minutes.

  3. Add another 2 tbsp butter along with the cold rice and stir-fry for another 5 minutes until crispy.

  4. 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.

  5. On medium low heat, cook the egg in 1 tbsp butter until over-easy.

  6. Garnish with slivers of nori and green onion.