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.