Mushroom Kimchi Fried Rice
Author: 
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.
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:
  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 https://cookingwithawallflower.com/2018/04/29/mushroom-kimchi-fried-rice/