FREE SHIPPING ON ORDERS $75+

Richard Chang's Butter Shallot Rice with Chili Oil & Kimchi

Want to learn the secret ingredient to flavor? Chef Richard Chang, of Wolfie's Nashville Hot Chicken, is turning up the heat with his butter shallot rice with chili oil.

Recipe credit: Chef Richard Chang

Prep time: 45 mins

Cook time: 45 mins - 1 hour

 

Before you begin, cook the white and black rice together using your preferred method (rice cooker, instant pot, or stove top).

Make the Chili Oil

STEP ONE

Bring the oil to a boil in a saucepan at medium-high heat (the final temperature of the oil should be around 275° F).

STEP TWO

While the oil is heating up, add the chili flakes, granulated onion, granulated garlic, sugar, and sesame seeds into a medium to large metal or glass bowl.

STEP THREE

Pour the boiling oil over the dry ingredients in the bowl and let it rest until the mixture stops bubbling.

STEP FOUR

Add in the butter, stir with a spoon, and set the mixture aside.

Saute the Kimchi

STEP ONE

Heat the butter in a frying pan at medium heat.

STEP TWO

When the butter starts bubbling, add in the kimchi and pour oil on top.

STEP THREE

Saute until the kimchi is tender, about 5-10 minutes.

STEP FOUR

Transfer the sauteed kimchi into a bowl, top with sesame seeds, and set it aside.

Scramble the Vegan Egg

STEP ONE

Heat the butter in a saucepan on low-medium heat.

STEP TWO

When the butter starts bubbling, in the liquid vegan egg, stirring throughout.

STEP THREE

Keep stirring the mixture until it starts to curdle.

STEP FOUR

Once the mixture is light and fluffy, add a sprinkle of salt.

STEP FIVE

Transfer the egg onto a plate and set it aside.

Prepare the Shallot Rice

STEP ONE

Heat the butter in a frying pan low-medium heat.

STEP TWO

Add the shallots, cooking until the butter is melted and the shallots are semi-translucent.

STEP THREE

Sprinkle in a pinch of sea salt.

STEP FOUR

Scoop the cooked rice out of your rice cooker or pot and into a big metal bowl.

STEP FIVE

Pour the shallot butter mixture on top of the rice, mixing with a rice paddle or spoon until well combined. Add salt to taste.

Assemble the Dish

STEP ONE

Lay the rice into two bowls for eating.

STEP TWO

Drizzle 1-2 tbsp. of the chili garlic oil on top of each bowl of rice, depending on your desired spice level.

STEP THREE

Drizzle ½-1 tbsp. of teriyaki sauce in each bowl.

STEP FOUR

Place ½ of the plant-based egg on top of each bowl of rice.

STEP FIVE

Dice the avocado and place half of the amount on top of the plant-based egg in each bowl.

STEP SIX

Garnish with radishes, green onions, and furikake as desired. Garnish with a side of kimchi and serve. Enjoy!