Kimchi Fried Rice with Mushrooms

A flavorful and comforting Korean-inspired dinner made with kimchi, rice, and mushrooms.

Ingredients

• 2 cups Rice
• 1.5 cups Kimchi (well-fermented)
• 227 g Mushrooms
• 0.5 Onions
• 3 Eggs
• 2 Green Onions
• 2 tbsp Soy Sauce (low sodium)
• 2 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Gochujang (Korean Chili Paste)

Instructions

1. Cook rice according to package directions. Use day-old rice for best results, as it fries better. If using freshly cooked rice, spread it out on a tray to cool slightly.
2. Dice onions and slice mushrooms.
3. Mince garlic.
4. Heat sesame oil in a large pan or wok over medium-high heat.
5. Add onions and mushrooms, and stir-fry until softened and lightly browned. Add minced garlic during the last minute of cooking.
6. Add kimchi and gochujang; cook for another 3 minutes, stirring frequently.
7. Add the cooked rice and soy sauce. Mix well, breaking up any clumps, and cook until heated through and slightly crispy.
8. Push the rice to one side of the pan and crack eggs on the empty side. Fry eggs sunny-side up or scramble them to your preference.
9. Serve rice topped with a fried or scrambled egg and garnish with chopped green onions.

Cuisine: Korean

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner