Kimchi Egg Fried Rice. Add kimchi and cook for another minute. Add oil on a clean frying pan.
Turn off the heat and toss in the sliced green parts of the green onions. Cook for 1 more minute. In a large bowl, add the rice, shallot, brussels sprouts, carrot, kimchi, oil, tamari and 1 teaspoon.
You can't not put an egg on kimchi fried rice! Heat a wok to high heat. Set aside for later use.
Cook 3 cups of uncooked rice, set aside to cool. Stir until it comes to a boil and cook until sauce is nearly dried out, about 5 minutes. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper.
1/4 cup roasted seaweed flakes, 1 tbsp ketchup. Gently whisk the egg with the sesame oil and kimchi brine. Add garlic and cook for 30 seconds.
Once hot, add the white parts of the spring onions along with the garlic and ginger and sauté for about 2 minutes until slightly browned, stirring frequently. Top the kimchi fried rice with an egg if you like. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes.
Now add the sauce that we mixed earlier, and the cooked rice to the wok. In a large bowl, add the rice, shallot, brussels sprouts, carrot, kimchi, oil, tamari and 1 teaspoon. Turn off the heat and toss in the sliced green parts of the green onions.
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