KImchi Fried rice

INGREDIENTS for 2 large servings

Proteins

• Optional.

Produce department

• Garlic - 1/2 Tbsp, minced or finely chopped

• Ginger - 1/2 Tbsp, minced or finely chopped

• Onion - 1, diced 1/2"

• Shitake mushrooms - 3-4 oz or 6-8, sliced

• Cabbage - 1/4 small, chopped 1"

• Green onions (or chives) - 2, chopped

Dairy aisle

• Eggs - 2

Baking & Condiments aisle

• Sugar or honey - 1 tsp

• Olive oil - 1 + 1 Tbsp

International aisle

• Kimchi, cabbage - 2/3 - 1 cup, chopped 1"

• Kimchi juice - 1 tsp

• Gochujang - 1 Tbsp

• Sesame oil - 1 Tbsp

• Soy sauce 1-1/2 Tbsp

• Fish sauce - 1/2 Tbsp

• Jasmine rice - 1 cup, uncooked

• (Optional) Nori - 1/8 cup, cut to thin strips

Specialty items

• Dried shrimps - 1/2 Tbsp, chopped

DIRECTIONS

1. Cook the rice as instructed. Once rice is done, allow the rice to cool and dry out a little.

2. In a bowl, mix the fried rice sauce together:

   • Kimchi juice - 1 tsp

   • Gochujang - 1 Tbsp

   • Sesame oil - 1 Tbsp

   • Soy sauce 1-1/2 Tbsp

   • Fish sauce - 1/2 Tbsp

   • Sugar or honey - 1 tsp

3. In a large frying pan or pot, set heat to medium and add olive oil (1 Tbsp), garlic (1/2 Tbsp), ginger (1/2 Tbsp), dried shrimp (1/2 Tbsp). Cook until the ingredients are fragrant.

4. Change the heat to high and add chopped onions. Cook until the onion is translucent. Stir frequently to prevent other things from getting burned.

5. Add the shitake mushrooms and continue to stir the ingredients until the mushrooms look wet.

6. Add any cooked & bite size protein (chicken, shrimp, ham, tofu etc) along with the cabbage. Add olive oil (1 Tbsp). Cook until the cabbage begins to soften.

7. Add chopped kimchi and cooked rice. Break the rice loose and continue to stir. Add the fried rice sauce and stir to make sure everything is evenly coated. Turn off the heat.

8. Make 2 sunny side up eggs on the side.

9. To serve, top the fried rice with the sunny side up eggs, chopped onions and nori strips.

NOM NOM CHOMP!