Mushroom and Kimchi Fried Rice
Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ground pork and chopped cremini mushrooms for a savory, plant-forward twist. The tart and spicy kimchi, sweetness and heat of the gochujang, and the savory umami flavors from the mushrooms, make this kimchi fried rice a beloved dish all over the world.
Yield: Serves 4
Method
1) De-stem the shiitake, if using, and roughly chop all of the mushrooms. Pulse the mushrooms in a food processor until coarsely chopped.
2) Add 2 tbsp. of the veg oil to a smoking wok. Add the mushrooms and ground pork and stir fry until golden brown. Remove from the wok.
3) Without cleaning the wok, add the remaining 1 tbsp. oil, onion, ginger, and garlic, and stir fry until aromatic. Add the rice and stir fry until very hot.
4) In a small bowl, mix together the kimchi, kimchi juice, gochujang, soy sauce and sesame oil.
5) Add the kimchi mixture and cooked pork/mushroom mixture to the rice along with the carrot and kale. Continue to stir fry until the kale is wilted and the rice is very hot and aromatic. Season to taste.
6) Stir in the scallion and sesame seeds.
7) Serve the kimchi fried rice topped with a sunny side up egg, additional kimchi (if desired) and shredded, roasted seaweed sheets.
*Note: For a vegan or vegetarian version of this dish, replace the ground pork with 6 oz. of additional mushrooms, and omit the fried egg.
Ingredients
3 Tbsp. vegetable oil, divided
8 oz. mushrooms, a mix of cremini, oyster, shiitake, etc.
6 oz. ground pork (optional)*
4 oz. onion, sliced
1 oz. ginger, minced
½ oz. garlic, minced
3 cups brown rice, cooked and cooled
8 oz. kimchi, small dice
4 Tbsp. kimchi juice
2 Tbsp. gochujang
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 oz. carrot, julienne
3 oz. kale, shredded
4 ea. scallion, thinly sliced
¼ cup sesame seeds
4 ea. eggs, cooked sunny side up
4 Tbsp. roasted seaweed sheets, julienne
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the Mushroom Council.
