Kimchi-fried rice with shiitake mushrooms

For a Korean main or side dish that packs a punch, you can't do better than this kimchi-fried rice recipe from Shu Han Lee. If serving to vegetarians, check the ingredients list on the jar of kimchi to make sure it doesn't contain fish.

Ingredients

• 500 g of short grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
• 2 tsp toasted sesame oil
• 1 tbsp of light soy sauce
• 2 tbsp of kimchi liquid, from the bottom of the jar
• 1 tbsp of gochujang
• 2 tbsp of groundnut oil
• 1 onion, finely chopped
• 200 g of shiitake mushrooms, sliced
• 200 g of kimchi, ideally more mature and funky tasting kimchi, drained and roughly chopped
• 2 spring onions, finely chopped
• 2 eggs, fried or boiled

Steps

1. As cooked short grain rice is much stickier than long grain, I like to stir the sesame oil into the rice first, breaking up any large clumps along the way. Prepare your sauces by stirring the soy sauce, kimchi juice and gochujang together in a bowl
2. In a wok or large frying pan, preaheat the groundnut oil over a medium heat. Fry the chopped onion until golden. Add the shiitake mushrooms and kimchi, then fry until their edges caramelise and the mixture smells very aromatic
3. Turn the heat up to high before adding the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any lumps
4. Pour the sauce mixture over the rice, stirring and tossing to make sure all the grains are thoroughly coated. Continue cooking until the rice starts to brown and crisp up on the edges
5. As the saltiness of kimchi varies, check for seasoning, adjusting with a pinch of sea salt as necessary. When ready, stir in the chopped spring onions and serve topped with fried or boiled eggs