4 Servings, 780 Calories/Serving, 30 Minutes
1 Cup Japanese white rice grains
50 g Bunashimeiji Mushrooms
3 tbsp Store Bought Kimchi
2 tbsp Toasted white sesame seeds
1 Pc 10cm toasted korean seaweed
1 Sprig Scallion
½ Yellow onion
2 tbsp Gochujang
4 Large egg
1 Salted Egg
1 tbsp Sesame Oil
1 tsp white sugar
1 tsp Light Soy Sauce
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.
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.
Use a kitchen scissors cut toasted seaweed into strips.
Similarly, use scissors to cut scallion in small pieces.
Remove skin from onion and chop it finely.
Whisk all ingredients of the steamed egg in a heat
resistant or stainless steel bowl until combined.
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.
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.
Add cooked white rice, kimchi, half portion of chopped
scallions into the mixture. Stir fry for 2 minutes until evenly
Season with a pinch of salt and pepper to taste.
Sprinkle seaweed strips and toasted white sesame
seeds over mushroom kimchi fried rice.
Sprinkle remaining portion of chopped scallions on