Kimchi Fried Rice
Ingredients
2 tsp sesame oil
2 garlic cloves, minced
200g exotic mushrooms, sliced thin if needed
Salt, to taste
Black pepper, to taste
1 tbsp olive oil
1 tbsp gochujang
1 tsp soy sauce
1 cup kimchi
3 cups cooked day old, cold
Spring onion, sliced for garnish
Sesame seeds, for garnish
Fried egg, to serve
Method
Begin by straining the kimchi and reserving the “juice”. This is an important step, skipping it could result in soggy fried rice – no one wants that!
Heat 1 tsp sesame oil in a large non-stick pan, add exotic mushrooms, and fry for a minute. Add 1 tsp of the minced garlic and a pinch of salt and pepper. Cook till the mushrooms have softened, 2-3 minutes. Place the mushrooms on a plate and return the pan to the heat.
Add olive oil, fry the remaining minced garlic for 30 seconds, add gochujang, and cook for 30 seconds, add a splash of water if the paste starts to catch at the bottom of the pan.
Add the kimchi and cook for a minute to remove any remaining liquid.
Add rice, 1/4 cup of the kimchi juice, and soy sauce toss well and cook for 1-2 minutes.
Add the mushrooms and drizzle with a tsp of sesame oil. Mix till just combined.
Serve with a crispy fried egg, sesame seeds, and spring onion. Enjoy warm!
The Tocka Blog 