Mushroom Kimchi Fried Rice

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor and is often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage provides a similar texture and is usually more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is often cheaper.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu can provide a similar texture for a vegan option.

In a small bowl, mix together kimchi, kimchi juice, gochujang, soy sauce, and sesame oil to make the sauce.

Pulse cremini, oyster, and shiitake mushrooms in a food processor until coarsely chopped.

Add vegetable oil to a smoking hot wok.

Add the chopped mushrooms and ground pork to the wok and stir-fry until golden brown.

Remove the mushroom and pork mixture from the wok and set aside without cleaning the wok.

Add another tablespoon of vegetable oil to the wok, then add sliced onion, minced ginger, and minced garlic; stir-fry until aromatic.

Add cooked and cooled brown rice to the wok and stir-fry until very hot.

Add the kimchi mixture and the cooked pork and mushroom mixture back to the rice.

Add julienned carrot and shredded kale, continuing to stir-fry until the kale is wilted and the rice is very hot and aromatic.

Stir in thinly sliced scallions and sesame seeds.

Serve the kimchi fried rice topped with a sunny side up egg, additional kimchi, and julienne roasted seaweed sheets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens