Mushroom Kimchi Fried Rice
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Leftover rice cooked with kimchi and mushrooms. This mushroom kimchi fried rice is a slight twist to the Korean classic and soo delicious.
  • 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
  1. To prepare for this recipe, squeeze the juice from the kimchi and set aside for now. Chop the kimchi into smaller pieces.
  2. 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.
  3. If desired, scramble an egg and fold it into the kimchi fried rice. Sometimes I feel that fried rice should always have scrambled eggs.
  4. Serve the mushroom kimchi fried rice warm.
Recipe by Cooking with a Wallflower at