Kimchee Rice

• 2 tablespoons corn oil
• 1 teaspoon sesame oil
• 1 teaspoon chopped garlic
• 34 cup kim chee, cut small
• 3 cups cooked rice
• 6 12 ounces canned mushrooms
• 34 cup frozen peas
• 1 tablespoon korean stir-fry sauce

1. Heat oil in a skillet.
2. Add garlic and kimchee.
3. Stir fry until kimchee is translucent.
4. Add remaining ingredients and stir fry until well heated through.

corn oil, sesame oil, garlic, kim chee, rice, mushrooms, frozen peas, korean

Taken from www.food.com/recipe/kimchee-rice-293048 (may not work)