Kimchi Fried Rice
- 2 tablespoons vegetable oil, divided
- 1 yellow onion, diced
- 4 green onions, white and light-green parts, chopped
- 1 large carrot, finely diced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, minced
- 1/2 cup kimchi, plus more for serving
- 1 tablespoon minced fresh ginger
- 3 cups cooked, cooled rice
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (optional)
- 1/4 cup cashews, chopped (optional)
- 2 to 4 eggs
- Heat 1 tablespoon of the oil in a large wok over medium- high heat.
- Add the onion, green onions, and carrot, and cook until lightly softened, about 2 minutes.
- Remove the veggies from the wok and lightly wipe it out with a paper towel.
- Return the wok to the heat and add the remaining tablespoon oil, along with the mushrooms and garlic.
- Stir-fry for about 2 minutes, or until the shiitakes soften and become a little glossy.
- Chop the kimchi.
- Add the onion mixture back to the wok, along with the ginger and kimchi.
- Add the rice and stir to distribute.
- Increase the heat slightly and let the rice sit so some of it crisps on the bottom of the wok.
- Pour in the soy sauce and sriracha and stir to combine.
- Stir in the cashews.
- Reduce the heat to medium-low.
- In a separate skillet, fry the eggs over easy.
- To serve, divide the rice between 2 bowls and top each bowl with 1 or 2 eggs and additional kimchi on the side.
vegetable oil, yellow onion, green onions, carrot, shiitake mushrooms, garlic, fresh ginger, cooled rice, soy sauce, sriracha, cashews, eggs
Taken from www.cookstr.com/recipes/kimchi-fried-rice-2 (may not work)