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KIMCHI MUSHROOM FRIED RICE AND STEAMED EGG

4 Servings, 780 Calories/Serving, 30 Minutes

Ingredients
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    1 Cup Japanese white rice grains

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    50 g Bunashimeiji Mushrooms

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    3 tbsp Store Bought Kimchi

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    2 tbsp Toasted white sesame seeds

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    1 Pc 10cm toasted korean seaweed

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    1 Sprig Scallion

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    ½ Yellow onion

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    2 tbsp Gochujang

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    4 Large egg

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    1 Salted Egg

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    1 tbsp Sesame Oil

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    1 tsp white sugar

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    1 tsp Light Soy Sauce

Dietary warning
Instruction
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1

To cook white rice, wash grains thoroughly before pouring
1⁄2 cups water into a stock pot or a rice cooker. If using a
stock pot, bring grains to a boil over medium high heat, and
simmer for 30 minutes or until evenly cooked, with a lid on.

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2

Gently rub to remove black soil from salted egg.
Crack salted egg and separate egg yolk and white
Slice each solid, uncooked salted egg yolk in small cubes. Set aside.

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3

Use a kitchen scissors cut toasted seaweed into strips.
Similarly, use scissors to cut scallion in small pieces.

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4

Remove skin from onion and chop it finely.

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5

Whisk all ingredients of the steamed egg in a heat
resistant or stainless steel bowl until combined.

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6

Boil 2 cups of water in a frying panor steam over medium
high heat. Whisk the egg mixture for about 30 seconds to
1 minute, until egg mixture is completely smooth and silky.
Cover and steam for 5 minutes.

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7

Cut away the base of bunashimeiji mushrooms and wash mushrooms.
While egg is steaming, heat 1 tbsp vegetable oil in the frying
pan. Add chopped yellow onions and fry for 2-3 minutes.
Add bunashimeiji mushrooms and sitr fry for another 2 minutes.

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8

Add cooked white rice, kimchi, half portion of chopped
scallions into the mixture. Stir fry for 2 minutes until evenly
combined.
Season with a pinch of salt and pepper to taste.

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9

Sprinkle seaweed strips and toasted white sesame
seeds over mushroom kimchi fried rice.
Sprinkle remaining portion of chopped scallions on
steamed egg.