Mushroom Kimchi Fried Rice
Earthy mushrooms and spicy pickled cabbage over rice, umami-rich and deeply satisfying, a vegetarian powerhouse.
Ingredients (serves 4)
- 3 cups jasmine rice
- 2 cups mushrooms
- 2 cups cabbage
- 3 eggs
- 3 tbsp sesame oil
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 3 cloves garlic
- 2 scallions
- 1 tbsp sesame seeds
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Save this recipeInstructions
- 1
Heat sesame oil in a large skillet or wok over medium-high heat.
- 2
Slice mushrooms and add to skillet, stir-fry for 3 minutes until they release their liquid. Remove and set aside.
- 3
Chop cabbage and sauté in the same skillet for 2 minutes until beginning to soften.
- 4
Add minced garlic and cook 30 seconds.
- 5
Add cooked rice, breaking up any clumps, and stir-fry for 3 minutes.
- 6
Stir in gochujang and soy sauce, mixing until rice is coated. Return mushrooms to skillet.
- 7
Push rice to the sides of the skillet. Scramble eggs in the center until cooked through, then mix with rice.
- 8
Garnish with sesame seeds and sliced scallions.
