Kimchi Fried Rice
Fried rice cooked with kimchi, mushrooms, onions in kimchi juice. Quick and tasty! This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 3 tbspUnsalted Butter
- 0.5 cupYellow Onion, finely diced
- 0 pinchSalt to taste
- 1 cupRoughly Chopped Kimchi, juice squeezed out and reserved
- 3 tbspKimchi Juice or to taste
- 0.5 cupBaby Bella Mushrooms, sliced
- 2 cupCooked Rice, Chilled
- 1 tbspSoy Sauce
- 2 teaspoontoasted sesame oil
- 2 pcsFried Eggs
- 2 tablespoonSesame seeds and chopped green onion for garnishing
Instructions
- 1
In a large sauté pan or cast iron skillet, melt butter over medium heat. Add onions, followed with a pinch of salt. Cook for 2 minutes until the onions are fragrant, stirring often.
- 2
Add kimchi, mushrooms and kimchi juice. Let it cook until bubbly, about 3 minutes.
- 3
Stir in rice. Cook over medium heat until the rice has absorbed the sauce, stirring often, about 5 minutes.
- 4
Add soy sauce, sesame oil and turn the heat down to medium low. Let the rice continue to cook for another 2 minutes, untouched until lightly brown.
- 5
In the meantime, in another pan, heat a little oil over medium heat, drop two eggs in the pan and season with a little salt, pepper, paprika and tarragon (optional) and let them cook to your desired doneness.
- 6
Dish the kimchi fried rice, top each serving with a fried egg and garnish with sesame seeds and chopped green onion. Serve!