Fried Rice For EVERYONE!!!
No, no egg on it please. Yes, the trend in this country now is to put a fried on egg on many dishes for richness and protein. Blah. You can do the same thing with tofu believe it or not does the very same thing.
Now mushrooms on the other hand, well, that is a bonus. Yes, please. I want lots of mushrooms. Koreans love their mushrooms. There are many varieties of mushrooms in Korea. They are used in multiple ways in Korean cooking.
Which brings me to the King Trumpet mushroom or King Oyster mushroom.
I do all my shopping for Korean ingredients at my local Korean market WooSung Oriental Food Mart. I love that store. The people who own and run that store are amazing. The music playing throughout the store is great as well; it’s not that Muzak stuff that you hear in some stores.
Now back to the mushrooms. The mushrooms I bought were organic, fresh tasting and from an excellent grower of speciality mushrooms.
I have this thing for kimchi fried rice. It’s so good anything, yet late at night when you need a quick pick-me-up, it’s THE thing to get you through until the next day. However, I chose to make it for dinner and pair it with King Trumpet or King Oyster mushrooms.
King Trumpet or King Oyster mushrooms have a meaty texture and supposed to be quite firm. They also pair well with butter. So in our – VEGANS case, vegan margarine. Sauté up the mushrooms in vegan margarine or even a little coconut oil. Put them over rice and you have the makings of a great meal. I decided to make kimchi fried rice. Except the rice isn’t fried.
Ingredients
- 1 package of King Trumpet or King Oyster Mushrooms, sliced
- 2 teaspoons sesame oil, divided
- 1 teaspoon tamari or soy sauce
- 1/2 cup onions, diced
- 1 1/2 cup kimchi, chopped, plus 3 tablespoons kimchi juice
- 4 cups cooked rice, warmed
- 2 green onions, thinly sliced
Instructions
- Heat skillet to medium-high. Add 1 teaspoon sesame oil.
- Add King Trumpet or King Oyster mushrooms.
- Sauté mushrooms until lightly brown.
- Stir in tamari or soy sauce.
- Remove from skillet. Set aside.
- Add onions. Sauté until slightly brown. Add a 1/2 teaspoon spoon water at a time to water sauté if needed.
- Add kimchi and cook until hot.
- Remove from the heat and place into a bowl.
- Heat rice in microwave. Add to bowl along with remaining teaspoon of sesame oil and kimchi juice.
- Fold to combine.
- Place kimchi no-fried rice into a bowl.
- Top with King Trumpet or King Oyster mushrooms and greens.
- Serve.
