Food and Drinks


This recipe is a great way to use leftovers in your fridge, such as carrots, mushrooms, and kale.

Add any protein you like – ground beef, rotisserie pork, or ground chicken.

I only need a runny yolk on top of the fried rice goodness. This helps to cool down the heat and keeps you satiated with protein.


Jasmine rice, 1 1/2 cups

Reserve 2 tablespoons of juices and 1 cup of coarsely chopped kimchi.

Reduced sodium soy sauce, three tablespoons

Gochujang is a Korean red pepper paste.

Sesame Oil 1 Tablespoon

Canola oil two tablespoons

Two cloves garlic, minced

One small onion diced

Ginger freshly grated to 2 teaspoons

Shiitake mushrooms, one package (3.5 ounces) sliced

1 cup matchstick carrots

Remove stems and chop leaves from 1/2 a bunch of kale

Four fried eggs

1/4 cup nori strips

Green onions thinly sliced

Black sesame seeds, one tablespoon


According to the package directions, cook rice in a large pan with 3 cups of water. Set aside.

Whisk together the kimchi, soy, gochujang, and sesame oils in a small dish.

Canola oil is heated in a large pan over medium heat. Stirring frequently, add the garlic, ginger, and onion. Cook for about 2 minutes or until the onions are translucent.

Stir in the kimchi, carrots, and mushrooms. Stir constantly until the mushrooms are cooked, approximately 3-4 minutes.

Stir the rice mixture into the kale, kimchi, and juice mix for 2 to 3 minutes or until the kale is wilted.

If desired, serve immediately with nori strips, eggs, green onions, and sesame seeds.

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