Easy Kimchi Fried Rice

Prep kimchi:

1. Shred carrot. Mince ginger and garlic. Roughly chop kimchi. Reserve it’s juice.
2. Note: you want to remove all juice from kimchi before adding to fried rice so fried rice does not turn soggy.
3. Add juice from the kimchi to gochujang (Korean red pepper paste) along with light soy sauce and sesame oil. Mix well, set aside.

Make fried rice:

1. In a large wok heat canola or sunflower oil or sesame oil.
2. Cook diced onion on high heat tossing constantly until onion turns translucent.
3. Add minced ginger and garlic. Toss cook for few seconds.
4. Cook shredded carrot, shiitake mushroom and kimchi to the wok. Move it around and cook until mushrooms are soft.
5. Mix in refrigerated cooked jasmine rice to the wok.
6. Pour in prepared sauce of gochujang-kimchi juice-light soy sauce-sesame oil to rice.
7. Toss well to ensure rice fluffy and fully coated in the sauce and each grain of rice is red.
8. Remove wok from stove.

Serve:

1. In another small pan heat 2 teaspoon of oil. Fry an egg in oil. You can fry cook egg the way you prefer – runny yolk egg or well cook egg.
2. Serve kimchi fried rice in serving bowl with fried eggs. Garnish it with green onion, black sesame seeds, nori strips.
3. Enjoy immediately hot.