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Description
This kimchi fried rice gets its appeal from the zingy notes of kimchi, the sweetness and heat from gochujang, and the savory umami flavors of baby bella, oyster, and shiitake mushrooms.
Ingredients
- 8 oz. Monterey Mushrooms® Umami Stir Fry Blend (Baby Bella, Oyster, and Shiitake Mushrooms)
- 3 Tbsp. vegetable oil, divided
- 6 oz. ground pork (optional)*
- 4 oz. onion, sliced
- 1⁄2 oz. garlic, minced
- 1 oz. ginger, minced
- 3 cups brown rice, cooked and cooled
- 8 oz. kimchi, diced
- 4 Tbsp. kimchi juice
- 2 Tbsp. gochujang
- 2 Tbsp. soy sauce
- 2. Tbsp. sesame oil
- 2 oz carrot, julienne
- 3 oz. kale, shredded
- 4 scallion, thinly sliced
- 1⁄4 cup sesame seeds
- 4 eggs, cooked sunny side up
- 4 Tbsp. roasted seaweed sheets, julienne
Instructions
- Pulse Monterey Mushrooms® Umami Stir Fry Blend in food processor until finely sliced.
- Add 2 Tbsp. of vegetable oil to smoking wok. Add mushrooms and ground pork and stir fry until golden brown. Remove from wok.
- (Without cleaning wok) add remaining 1 Tbsp. vegetable oil, onion, garlic, and ginger and stir fry until aromatic. Add rice and stir fry until very hot.
- Mix together the kimchi, kimchi juice, gochujang, soy sauce, and sesame oil in small bowl.
- Add kimchi mixture and cooked pork/mushroom mixture to rice, carrot, and kale. Continue to stir fry until kale is wilted and rice is very hot and aromatic. Season to taste.
- Stir in scallion and sesame seeds.
- Serve kimchi fried rice topped with sunny side up egg, additional kimchi (if desired), and shredded, roasted seaweed sheets.
Notes
For a vegan or vegetarian version of this dish, replace the ground pork with 6 oz. of additional mushrooms, and omit the fried egg.
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