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Make this: Honey garlic kimchi fried rice with VH Sauces

VH sauces' range of marinades, dips and stir-fry sauces is your mid-week saviour — and we've got a recipe to prove it.

Honey garlic kimchi fried rice with VH Sauces recipe

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

Don’t get us wrong, we love cooking and all – but after nearly a year of cooking at home under lockdown, it’s hard to stay inspired, not to mention motivated. Hands up if you’re guilty of making different variations of the same dish — or ordering the same takeout — over and over again?

But don’t worry, help is at hand from VH sauces. Proudly prepared in Quebec, this range of bottled marinades, dips and stir-fry sauces will take you on a whirlwind culinary tour of the globe, even when you're still staying safely inside the four walls of your own home.

Let Pineapple Jerk sauce whisk you to the balmy climes and beach barbecues of the Caribbean, or look to complex Asian flavours with the Honey Sriracha and Teriyaki Stir-Fry sauces.

Put simply, VH sauces are great for helping you knock together a dish that’s more exciting, tastier and way cheaper than takeout — not to mention more impressive. Whether you’re cooking for date night or your picky kids, VH sauces are basically guaranteed to tick all the culinary boxes.

What's more, the extensive range is even great for those with alternative diets, with loads of dairy-free, gluten-free and vegetarian options to choose from.

Here’s a brilliant recipe for honey garlic kimchi fried rice — a speedy, simple dish that’s still packed with flavour. It speaks for itself, but you can give your dinner some extra oomph by sprinkling the finished dish with toasted sesame seeds or cashew nuts, if that’s your bag, or you can try using basmati or jasmine rice instead of plain. But no matter what you choose, it's bound to be delicious.

Ingredients

  • 2 Tbsp butter
  • 4 slices bacon, diced
  • 1 cup matchstick carrots
  • ¾ cup shelled frozen edamame beans, thawed
  • 2 cups cooked long-grain rice, cold
  • 4 green onions, sliced
  • 1 cup kimchi
  • ½ jar VH Honey Garlic Marinade
  • 4 eggs, fried (optional)

Method

  1. Heat butter in wok or large skillet set over medium heat. Cook bacon for 3 to 5 minutes or until starting to crisp around the edges; drain, leaving 2 tbsp (30 mL) of fat in the pan.
  2. Stir in carrots and edamame. Cook for 2 to 3 minutes or until starting to soften.
  3. Add rice, green onions and kimchi; cook for 3 to 5 minutes.
  4. Stir in VH Honey Garlic Marinade; bring to boil. Cook for 6 to 8 minutes or until sauce is reduced and rice is heated through.
  5. Divide among 4 bowls; top with fried eggs, if using.
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