Korean Kimchi-Style Fried Rice

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  30 minutes Cook Time:  25 minutes

Korean Kimchi-Style Fried Rice

Most commercial kimchis are not kosher because of the fish products used in the making. But if you find a truly vegetarian kimchi, feel free to use it in place of the cabbage and chili flakes here.

Ingredients

3 cup plus ½ cup Roasted Vegetable Stock, Mushroom Stock or store-bought low-sodium vegetable broth

1½ cups white rice

1 clove garlic, peeled and grated

1 (2-inch) piece fresh ginger, peeled and grated

3 tablespoons dark soy sauce

3 tablespoons dark red miso

3 tablespoons sweet brown rice syrup

1 teaspoon black or white vinegar

2 tablespoons canola oil

8 ounces sliced mushrooms (about 3 cups)

4 ounces sliced shiitake mushrooms (about 1½ cups)

½ head Napa cabbage, trimmed and finely shredded

2 to 3 teaspoons gochugaru (Korean chile pepper flakes), or more to taste

8 eggs, lightly beaten

2 teaspoons toasted sesame oil

3 tablespoons toasted sesame seeds

4 scallions, cut into 1-inch pieces

Instructions

  1. Heat 3 cups stock in a saucepan set over high heat. Rinse the rice in a fine-mesh sieve under running water, until the water runs clear. Add the rice to the pot, stir well, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes. Remove from the heat, but keep covered and let the rice steam in the pot for 15 minutes.
  2. In a medium-sized mixing bowl, combine the garlic, ginger, soy sauce, miso, rice syrup, vinegar, and the remaining ½ cup stock and set aside.
  3. While the rice is cooking, heat a wok over very high heat until it is scorchingly hot. Add the oil and tilt to coat it. Add the mushrooms, stir, and cook for 2 to 3 minutes, until softened. Transfer the mushrooms to a mixing bowl, reserving the wok on the heat.
  4. Add the cabbage and gochugaru to the wok, stir, and cook for 3 to 4 minutes, until the cabbage wilts. Transfer to the mixing bowl.
  5. Add the eggs to the wok and cook for about 1 minute, until soft and just cooked. Cut into strips. Transfer to the mixing bowl. Add the cooked rice to the wok, along with the garlic-ginger mixture and stir very well to coat. Return the mushrooms, cabbage, and eggs to the wok and stir to coat again. Add the scallions, stir very well to combine, and add the sesame seeds and sesame seed oil and stir to incorporate. Serve immediately.

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