Description
A vibrant and flavorful Korean-style Kimchi Fried Rice featuring savory enoki mushrooms, spicy gochujang, and tangy kimchi, topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips for an authentic and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp)
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 1 tbsp vegetable oil (or peanut or canola oil)
- 1 tbsp gochujang (Korean chili paste)
- 1 cup packed kimchi
- 1/4 cup kimchi juice (from the kimchi above)
- 3 cups cooked day-old white rice
For Serving
- 1 fried egg, sunny-side up with runny yolk
- Black sesame seeds
- Green onions, finely sliced
- Crispy seaweed strips
Instructions
- Strain kimchi juice: Place the kimchi in a sieve set over a bowl and press firmly to extract as much juice as possible. This juice will be used for the sauce, and removing excess moisture prevents the rice from becoming soggy.
- Measure kimchi juice: Measure out 3 tablespoons of the extracted kimchi juice and set it aside. If you don’t have enough, use what you have for cooking.
- Cook enoki mushrooms: Heat 1 teaspoon of toasted sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms, about half a teaspoon of the chopped garlic, and a pinch of salt and pepper. Cook for 1 1/2 minutes until the mushrooms are just wilted, then remove them to a plate to keep warm.
- Sauté garlic and gochujang: Return the pan to the stove and add the vegetable oil. Add the remaining garlic and cook for about 20 seconds until lightly golden and fragrant. Stir in the gochujang paste and cook for 30 seconds, letting it dry out slightly and breaking it up gently with your spatula.
- Cook kimchi: Add the packed kimchi to the pan and cook for 1 minute to heat it through and evaporate excess moisture, enhancing the flavors without overcooking the probiotics.
- Add rice and kimchi juice: Add the cooked day-old rice and the measured kimchi juice to the pan. Toss and stir well for 1 1/2 minutes to ensure the rice is thoroughly coated with the red gochujang sauce and the kimchi flavors are evenly distributed.
- Combine mushrooms and sesame oil: Add the cooked enoki mushrooms back into the pan along with the remaining 1 teaspoon of toasted sesame oil. Toss everything together to blend the flavors and coat the rice evenly.
- Serve: Plate the kimchi fried rice and top with a sunny-side-up fried egg with a runny yolk. Garnish with black sesame seeds, finely sliced green onions, and crispy seaweed strips to add texture and flavor.
Notes
- Use day-old rice for best texture; freshly cooked rice is too moist and sticky for frying.
- Adjust the quantity of gochujang and kimchi according to your spice preference.
- Kimchi juice is essential for flavor but can be substituted with a bit of water or broth if not available.
- Enoki mushrooms add a delicate texture, but you can swap them with shiitake or button mushrooms if needed.
- This dish pairs well with a side of pickled vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Kimchi fried rice, Korean recipe, spicy rice, gochujang, enoki mushrooms, fried egg, easy dinner
