About This Recipe:
If you have leftover white rice and need a quick weekday lunch, kimchi fried rice is the way to go. For this recipe I used the brand Mother In Law’s kimchi, but found it a little too sour for my liking, so I would recommend the Kim Chee Pride brand instead. I opted to add mushrooms and keep this version vegetarian, but it would also be good with sliced tofu or chicken breast. And of course, I think the fried egg on top is a must!
Ingredients (4 servings)
-8 oz shitake mushrooms, sliced
-4 tbls chopped scallions
-4 garlic cloves, minced
-1 cup kimchi, roughly chopped
-4 cups cooked jasmine rice (1-2 days old is best)
-4 tbls kimchi liquid
-1.5 tbls soy sauce
-2 tsps sesame oil
-Salt and pepper
Instructions (25 minutes)
1. In a large pan over medium high heat, add in one tbl of vegetable oil and sauté the mushrooms for about 5 minutes. Season with salt and pepper and transfer to a dish.
2. Pour in another tbl of vegetable oil and cook the chopped scallions for 1-2 minutes. Then stir in the garlic.
3. Add the kimchi, cooked leftover rice, kimchi liquid, soy sauce, and sesame oil into the pan and mix to fully incorporate. Cook for about 5 minutes to fully heat through, and longer if you like your rice a little bit crispy.
4. In another pan, fry the eggs and serve on top of the kimchi fried rice with the mushrooms.