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!
