Estate Shiraz & Korean Fried Rice

Serves: 4 Prep: 10 mins Cook: 12 mins Pair: Estate Shiraz

Ingredients

3 cups rice – cold

400g kimchi – roughly chopped

600g steak – bavette, skirt or flank

1 sheet nori

2 spring onions – sliced

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp oil

Sesame seeds

4 eggs

Method

Toast the nori by waving it over the flame on the gas cooker – this takes only about 20 seconds, be careful it doesn’t set on fire. Allow to cool and then cut into matchsticks
Cook steak on grill or in a hot pan for 3mins per side or until internal temp is 48-52c. Allow to rest for 6+ mins and slice thinly. Meanwhile, prepare the rice
In a wok or high sided frying pan add the oil on high heat and cook the kimchi, juices and whites of the spring onion for approx. 1-2mins. Put a pan on to fry eggs
Add cold rice, breaking it up along with soy & sesame – cook for 3-4mins or until hot throughout
As the rice cooks, fry 4 eggs sunny side up
Place the rice in a bowl, add steak to the side, top with a fried egg, spring onions and sesame seeds

Essential Tools

Tips/Tricks

When making fried rice ALWAYS used day old rice or at least rice you made that morning. Ensure rice has cooled sufficiently, store it in the fridge until ready to use and cook through before serving
3 cups cooked rice is the equivalent of 1 cup uncooked rice
ALWAYS rest your steak before slicing – I find the cuts mentioned above require a little more time to rest than ribeye or sirloin
Want to add a little extra kick to the dish? Serve with a spoon of sambal

These wines would also pair fantastically with this recipe: