Kimchi Fried Rice with Shiitake Mushrooms
A spicy and savory fried rice featuring kimchi, shiitake mushrooms, and a flavorful gochujang sauce. This recipe is designed without eggs for those with egg allergies.
Ingredients
- 4 cups Cooked Rice (day-old)
- 1 cup Kimchi
- 1 cup Shiitake Mushrooms
- 1/2 medium Onion
- 2 cloves Garlic
- 1 tablespoon Gochujang (Korean Chili Paste)
- 1 tablespoon Soy Sauce
- 2 tablespoons Sesame Oil
- 2 stalks Green Onions
- 2 tablespoons Vegetable Oil
Instructions
- 1Chop kimchi and shiitake mushrooms into small pieces.
- 2Mince garlic and dice onion.
- 3Heat vegetable oil in a large pan or wok over medium-high heat.
- 4Add onion and garlic and sauté until fragrant.
- 5Add shiitake mushrooms and kimchi and cook for 5 minutes.
- 6Add cooked rice and break it up with a spatula. Stir well to combine.
- 7Add gochujang, soy sauce, and sesame oil. Mix well.
- 8Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- 9Garnish with chopped green onions before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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