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kimchi-fried-rice

Kimchi Mushroom Fried Rice

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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Korean
Servings 4

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.
Keyword egg fried rice, kimchi, kimchi fried rice