Kimchi-fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms
Summary Not available
Diet : Vegetarian
Total time : 20 mins
Check out this recipe
0 from 0 votes

Kimchi-fried rice with shiitake mushrooms

Summary Not available
Total Time20 mins
Course: Main Course
Cuisine: Korean
Diet: Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 2
Calories: 748kcal


  • 250 g rice
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp kimchi liquid from the bottom of the jar
  • 1 tbsp gochujang
  • 2 tbsp Peanut oil
  • 1 onion finely chopped
  • 200 g shiitake mushrooms sliced
  • 200 g kimchi drained and roughly chopped

To serve

  • 2 spring onion finely chopped
  • 2 eggs fried or boiled


  • 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 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 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 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 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


No extra notes


Calories: 748kcal | Carbohydrates: 115g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 584mg | Potassium: 639mg | Fiber: 5g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating