Kimchi Mushroom Fried Rice
If you are not sure what to do with your leftover rice, here is a super easy recipe.
How to make Kimchi mushroom fried rice at home…
This is a wonderful and delicious way to use up leftovers that only take 20 minutes to prepare. It can include almost any vegetable you have in the fridge, and adding leftover cooked tofu is also a good option.
Prepare Rice Ahead of Time…
When you make the Kimchi fried rice you will need about 2 Cups of Cooked Rice for this recipe, and you can find the recipe to make the perfect rice here
Kimchi Mushroom Fried Rice
Ingredients
- 2 cup cooked rice cooled rice
- 1/2 small onion diced
- 1 cup roughly chopped kimchi
- 2 Tbsp Kimchi juice
- 2 tbsp oil
- 1 cup sliced mushroom
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
- Salt
For Garnish
- 1 stalk green onion (thinly sliced onion)
- Roasted Seaweed
- Roasted sesame seeds
Instructions
Preparation
- Prepare the cooked Rice
- Cut Kimchi into small pieces, use scissors to cut Kimchi. Separate the Kimchi juice and keep it aside.
Cooking Kimchi Fried Rice
- Heat a heavy bottomed pan, wok or frying pan. Add 1 tablespoon of vegetable oil
- When the oil is hot add the diced onion and garlic. Saute , stirring, until the onions start to sizzle, over medium heat for 2-3 minutes or until soft.
- Add chopped kimchi and stir fry, stirring frequently for 2-3 minutes. Add sliced mushrooms (choice of your vegetables) and stir until mushroom is cooked and all water is nearly evaporated, about 3-4 minutes.
- Add rice and break up the rice in the pan with spatula. Stir all ingredients together
- Add kimchi juice to the fried rice. Cook, stirring, until the rice is absorbed the sauce and is very hot.
- Season with soy sauce, salt and sesame oil.
- Stir everything together
- Taste, and adjust with more kimchi juice, salt, sesame oil and soy sauce.
- Reduce heat to medium low, cook rice for few more minutes, make sure not to burn the rice at the bottom of the pan.
Topping & Garnish
- Serve Kimchi rice topped with green onion, roasted sesame seeds, seaweed paper.
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