Kimchi Fried Rice
Best of the Bone x Gaga's Gut Loving Ferments Kimchi Fried Rice
Turn up the heat with a fried rice that'll be a spice hit for your tastebuds (and microbiome)!
Ingredients:
Fried Rice:
- 4 Tbsp Gaga’s Guts Kimchi
- BOTB Beef Tallow
- 500g Cooked Brown Rice
- 2x Garlic Cloves Diced
- 1x Chili Sliced
- 5 Spring Onion Stalks Sliced
- 250g Spinach
- ¼ Cup Soy Sauce
- 2x Free-Range Eggs
Toppings:
- Sesame Seeds
- Seaweed
- Chili Flakes
- Spring Onion Sliced
Method:
- Heat a generous spoon of Beef Tallow in a large fry pan or wok over medium heat. Add diced garlic, sliced chili, and spring onions. Sauté until fragrant and softened.
- Stir in Gaga’s Guts Kimchi and cook for 2–3 minutes to deepen the flavour, then add the spinach and sauté until wilted.
- Push the mixture to one side of the pan, add a little more tallow to the empty space, let it melt and heat up. Add your cooked brown rice, breaking up any clumps with a spatula, and let it fry undisturbed for 2–3 minutes to crisp slightly. Then stir everything together to coat the rice evenly in the kimchi mixture. Pour in the soy sauce and toss through until well combined.
- In a separate pan, fry your eggs in tallow until the edges are crispy and the yolks still runny. Sprinkle sesame seeds and chili on top of eggs for an extra kick!
- To serve, plate up your kimchi fried rice, top with a fried egg, and garnish with sesame seeds, sliced spring onion, chili flakes, and seaweed - pairs perfectly with Best of the Bone Miso Bone Broth.
- Bold, gut-loving, and full of flavour.
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