Leftover rice cooked with kimchi and mushrooms. This mushroom kimchi fried rice is a slight twist to the Korean classic and soo delicious.
Happy Sunday!
I love that it finally feels like spring, but I’ve been sick the past week and haven’t been able to enjoy the weather as much. I’m so ready for this cough to go away. I feel like it’s the worst part of any cold because it lasts forever. And lately, cough drops are no help whatsoever. So if you have any tips or tricks, I’d love to hear it.
In the mean time, we have to talk about this mushroom kimchi fried rice.
I’m so excited to share this dish with you. It’s one of my favorites!
There are two types of cuisines that I get super excited over: Korean and Thai. I think it might be all that flavor as well as the spiciness of the dishes. I feel like I can never get enough of either. And it’s been so long since I’ve shared a Korean dish. So, it’s time for kimchi fried rice, a classic that you’ll see on most menus at Korean restaurants.
For this version, I wanted to add mushrooms. I used white mushrooms and beech mushrooms, but you can use your favorites. Have you noticed that I’ve been adding mushrooms so much lately to my recipes? I really love mushrooms as an ingredient. Mostly because it works well with pretty much any dish. So I almost always keep it on hand for main dishes and side dishes. One of these days, I want to go mushroom foraging. With an expert, of course. It sounds soo much fun to learn about the different types of mushrooms and how to identify them. But I would never forage for mushrooms on my own. You know, just in case some of them might be poisonous.
To prepare for this recipe, squeeze the juice from the kimchi and set aside for now. Chop the kimchi into smaller pieces.
Heat olive oil and melt butter in a large skillet. Add garlic to the skillet and cook until brown and aromatic. Add onions and mushrooms and cook for about 2-3 minutes until they become tender. Now, add finely chopped kimchi to the skillet and cook for about 7-8 minutes, stirring frequent until the kimchi is browned but not burnt. Pour in the kimchi juice, and cook for about 2-3 minutes until the juice has mostly evaporated.
Stir in the cooked rice and break any clumps of rice. Stir frequently for about 2 minutes. Turn off the heat, and set aside for now.
If desired, scramble an egg and fold it into the kimchi fried rice. Sometimes I feel that fried rice should always have scrambled eggs.
Serve the mushroom kimchi fried rice warm.
Enjoy!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves of garlic, minced
- ½ small onion, sliced and diced
- 1 cup sliced white mushrooms
- 1 cup beech mushrooms
- 1½ cups kimchi (squeeze juice out before chopping)
- ¼ cup reserved kimchi juice
- 2½ cups leftover cooked rice
- Scrambled eggs
- cilantro for topping
- To prepare for this recipe, squeeze the juice from the kimchi and set aside for now. Chop the kimchi into smaller pieces.
- Heat olive oil and melt butter in a large skillet. Add garlic to the skillet and cook until brown and aromatic. Add onions and mushrooms and cook for about 2-3 minutes until they become tender. Now, add finely chopped kimchi to the skillet and cook for about 7-8 minutes, stirring frequent until the kimchi is browned but not burnt. Pour in the kimchi juice, and cook for about 2-3 minutes until the juice has mostly evaporated.Stir in the cooked rice and break any clumps of rice. Stir frequently for about 2 minutes. Turn off the heat, and set aside for now.
- If desired, scramble an egg and fold it into the kimchi fried rice. Sometimes I feel that fried rice should always have scrambled eggs.
- Serve the mushroom kimchi fried rice warm.
I’ve gone mushroom hunting before, in Germany! It was fun ^_^