Umami Butter Kimchi Fried Rice

Umami Butter Kimchi Fried Rice
UmamiPapi Chilli Oil Scrambled Eggs Reading Umami Butter Kimchi Fried Rice 1 minute Next Creamy Umami Steak Sauce


1 tbsp butter
1 tbsp Korean red chilli paste (Gochujang)
1 tbsp UmamiPapi Chilli Oil
2 sticks Chinese sausage
1 small brown onion
2 pinches salt
1 tbsp brown sugar
2 cups kimchi
2 cloves garlic
1 tsp sesame oil
300g pre-cooked rice from the night before
1 egg
1 spring onion
1 pinch sesame seeds


  1. Prepare all the ingredients by slicing the Chinese sausage, onion, garlic and spring onion.
  2. To make the umami butter, add butter, Gochujang and UmamiPapi Chilli Oil to a bowl and mix until it becomes a paste.
  3. Bring the pan/wok to medium heat and add the Chinese sausage until it browns. Be careful not to burn them as it browns quite quickly. 
  4. Add the onions and stir fry until they brown.
  5. Add salt and brown sugar to help the onions caramelise. 
  6. Add the kimchi and allow the kimchi to roast in the wok.
  7. Add the garlic and stir fry with all the ingredients.
  8. Add the pre-cooked rice and turn the heat to high. Ensure that you use the spatula to break up any clumps of rice. 
  9. Add the umami butter, sesame oil and salt and continue to stir until all the ingredients are thoroughly mixed and the butter is fully melted.
  10. Fry an egg sunny side up in a separate pan.
  11. Transfer the rice from the wok to a serving plate and add the egg on top.
  12. Garnish with chopped spring onion and sesame seeds. Add additional UmamiPapi Chilli Oil if desired. 
  13. Enjoy!