Butter Shallot Rice with Chili Oil & Kimchi

• 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:

• Bring the oil to a boil in a saucepan at medium-high heat (the final temperature of the oil should be around 275° F).
• 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.
• Pour the boiling oil over the dry ingredients in the bowl and let it rest until the mixture stops bubbling.
• Add in the butter, stir with a spoon, and set the mixture aside.

Saute the kimchi:

• Heat the butter in a frying pan at medium heat.
• When the butter starts bubbling, add in the kimchi and pour oil on top.
• Saute until the kimchi is tender, about 5-10 minutes.
• Transfer the sauteed kimchi into a bowl, top with sesame seeds, and set it aside.

Scramble the vegan egg:

• Heat the butter in a saucepan on low-medium heat.
• When the butter starts bubbling, in the liquid vegan egg, stirring throughout.
• Keep stirring the mixture until it starts to curdle.
• Once the mixture is light and fluffy, add a sprinkle of salt.
• Transfer the egg onto a plate and set it aside.

Prepare the shallot rice:

• Heat the butter in a frying pan low-medium heat.
• Add the shallots, cooking until the butter is melted and the shallots are semi-translucent.
• Sprinkle in a pinch of sea salt.
• Scoop the cooked rice out of your rice cooker or pot and into a big metal bowl.
• 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:

• Lay the rice into two bowls for eating.
• Drizzle 1-2 tbsp. of the chili garlic oil on top of each bowl of rice, depending on your desired spice level.
• Drizzle ½-1 tbsp. of teriyaki sauce in each bowl.
• Place ½ of the plant-based egg on top of each bowl of rice.
• Dice the avocado and place half of the amount on top of the plant-based egg in each bowl.
• Garnish with radishes, green onions, and furikake as desired. Garnish with a side of kimchi and serve. Enjoy!