Kimchi Fried Rice

Ingredients

• 6
  
  eggs, lightly beaten
  
• 2
  
  tablespoons peanut or canola oil, divided
  
• 4 ounces
  
  mushrooms, thinly sliced or cut into small chunks depending on your preference
  
• 4 or 5
  
  scallions, sliced thinly, reserve a small amount for garnish if you like
  
• a few handfuls
  
  of roughly chopped pea shoots, or if you don’t have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal
  
• 1
  
  cup kimchi, thinly sliced
  
• 4 cups
  
  cooked and cooled medium grain brown rice (or brown germinated rice)
  
• 2
  
  tablespoons lower sodium soy sauce
  
• 1 – 2
  
  teaspoons sesame oil
  
• sprinkle
  
  toasted sesame seeds
  
• sprinkle
  
  nori flakes or thinly sliced from sheets
  

Directions

1. Set a large skillet or wok over medium heat and once heated, add 1 tablespoon of the oil and then the eggs. I like to let it set a little like a thin omelet or crepe and then flip and scramble a little. You could also just scramble the eggs. Once cooked, remove eggs from pan to a plate and set aside. If you’ve let the eggs set omelet-like, cut into thin strips.
2. Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
3. Add the scallions and pea shoots (or substitute) and cook a minute or two more.
4. Add the kimchi, rice and soy sauce and stir fry for another few minutes unti all contents have warmed through and are well combined. If the mixture seems dry, add a splash or two more soy sauce. If sodium is an issue, you can always sub a little no salt added chicken stock or even some water here.
5. Mix the eggs back in and toss gently and let rewarm.
6. Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
7. Top with remaining scallions, nori and sesame seeds