Kimchi and mushroom fried rice
Delicious Korean food
Kimchi – that tangy, crunchy mainstay of Korean cuisine – is brimming with beneficial bacteria to keep your gut healthy.
We love thi kimchi and mushroom fried rice recipe. Make sure you prep all your ingredients before you start this fried rice. Use either store-bought kimchi or have a go at making your own.
If your rice is freshly cooked, run it under cold water before adding it to the wok to cut down on the glugginess.
You’ll find kimchi, tamari and fresh shiitake and enoki mushrooms at your Asian grocer.
Ingredients (Serves 4)
- 1½ tbsp grapeseed oil
- 100g fresh shitake mushrooms, sliced
- 2 cloves garlic, crushed
- 1 cup kimchi, roughly chopped
- 3 cups cooked white rice (day old if possible)
- 1 tbsp kimchi juice
- 1½ tbsp tamari
- 2 large handfuls baby spinach leaves
- 100g enoki mushrooms
- A large handful of bean sprouts
- 3 spring onions, chopped
- 3 tsp sesame oil
- 4 eggs
- Toasted sesame seeds
- Chilli sauce
Method
Heat one tablespoon of oil in a wok over high heat and add shitake mushrooms. Stir-fry for a couple of minutes until mushrooms are tender. Add garlic and fry for 30 seconds. Add the kimchi, fry for 30 seconds, and add the rice, kimchi juice and tamari. Break up the rice as you fry it, until the grains are evenly mixed through. Add baby spinach, enoki mushrooms, bean sprouts, spring onions and sesame oil and stir through. Leave on the heat for another three minutes to crisp up the rice on the outer edges of the wok.
Heat half a tablespoon of oil in a separate frying pan and fry the eggs. Divide fried rice among four serving bowls and top each with an egg and toasted sesame seeds. Bring to the table with chilli sauce, extra kimchi and tamari. Sprinkle toasted sesame seeds on top.
NEXT: Marinated tempeh wraps>>
Recipes by Ruth Friedlander | Photography by Jessica Bicknell
