Kimchi Fried Rice

Ingredients
3 cups Nice Rice Medium Grain rice, cooked
1.5 cup kimchi
1 tbsp olive oil
1 brown onion, finely diced
1 carrot, grated
2 garlic cloves, minced
5 spring onions, finely sliced
Pinch of ground pepper
200g Swiss brown mushrooms, sliced
2 tbsp gochujang paste
1 tbsp soy sauce
3 eggs
2 tsp black sesame seeds
1 large seaweed sheet

Method
1. Place the kimchi in a bowl and use your hands to squeeze out excess juice. Reserve juice for
later use, then roughly chop the kimchi.

2. Heat olive oil in a skillet or fry pan over medium heat. Once hot, add the onion, garlic and
carrots to the pan and season with pepper. Sauté for 3-4 minutes or until it begins to soften,
then add the mushrooms, cooking for another 2-4 minutes until soft. Stir in the gochujang, soy
sauce and kimchi juice and cook for another 1-2 minutes, or until the moisture starts to
evaporate.

3. Add the kimchi, half the spring onions and cooked rice to the pan. Mix to combine and
continue cooking over medium-low heat while you cook the eggs.

4. Heat a clean pan over medium heat, drizzle with a touch of olive oil. Crack the eggs into the
pan, frying to your preferred level of doneness. Once ready, divide the kimchi mixture among
two plates, accompanying each serving with a fried egg. Sprinkle with black sesame seeds,
garnish with seaweed, and the remaining spring onions.

Serves 3