Mushroom Kimchi Fried Rice 🍄

Name: Mushroom Kimchi Fried Rice
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 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

Earthy mushrooms and spicy pickled cabbage over rice, umami-rich and deeply satisfying, a vegetarian powerhouse.

25 min · Beginner · 360 cal · 12g protein · $2.30/serving · Korean

Comfort Food Vegetarian

25minutes

4servings

360calories

12gprotein

$2.30per serving

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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Instructions

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.