Leftover rice cooked with kimchi and mushrooms. This mushroom kimchi fried rice is a slight twist to the Korean classic and soo delicious.
Ingredients
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
Extras
Scrambled eggs
cilantro for topping
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/04/29/mushroom-kimchi-fried-rice/