Description
Spicy and savory kimchi fried rice, loaded with flavors and veggies. A quick and satisfying main dish perfect for any meal.
Ingredients
Scale
- 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp)
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 1 tbsp vegetable oil (can be peanut or canola oil)
- 1 tbsp gochujang (Korean chili paste)
- 1 cup (packed) kimchi
- 1/4 cup kimchi juice from the kimchi above
- 3 cups cooked, day-old white rice
**Garnishes:**
- Fried egg, runny yolk, sunny-side up
- Black sesame seeds
- Green onions, finely sliced
- Crispy seaweed strips
Instructions
- Strain the kimchi juice: Place 1 cup of kimchi in a sieve set over a bowl. Press firmly to extract as much juice as possible. Measure out 1/4 cup of the kimchi juice and set it aside. This juice is essential for flavor.
- Cook the enoki mushrooms: In a large non-stick pan, heat 1 tsp of sesame oil over medium-high heat. Add the enoki mushrooms, 1/2 tsp of chopped garlic, along with a pinch of salt and pepper. Sauté for about 1 1/2 minutes until the mushrooms are just wilted. Once done, remove them from the pan and place them on a plate.
- Cook garlic and gochujang: Return the same pan to the stove and add 1 tbsp of vegetable oil. Once hot, add the remaining 1 ½ tsp of garlic and cook for about 20 seconds until lightly golden. Then, add the gochujang and cook for about 30 seconds, stirring it around until it dries out slightly.
- Heat the kimchi: Add your strained kimchi to the pan and cook for 1 minute. This helps to heat the kimchi through without fully cooking it, allowing the piece’s crunch to remain intact.
- Add rice and kimchi juice: Now it’s time to add the 3 cups of cooked, day-old white rice and the 1/4 cup of kimchi juice. Toss everything together for about 1 ½ minutes until the rice is evenly coated with the beautiful red color from the gochujang.
- Add enoki mushrooms and finish: Finally, add the cooked enoki mushrooms back to the pan along with the remaining 1 tsp of sesame oil. Toss everything through the rice to combine for a few more moments.
- Serve: Your Kimchi Fried Rice is now ready! Serve it topped with your choice of garnishes: a runny fried egg, black sesame seeds, sliced green onions, and crispy seaweed strips.