Kimchi Fried Rice
3 tablespoons butter
1/2 cup onion, diced
Salt to taste
1 cup roughly chopped kimchi, juice squeezed out and reserved
3 tablespoons kimchi juice or to taste
1/2 cup baby bella mushrooms, sliced
2 cups cooked rice, chilled
1 tablespoon coconut ominos or soy sauce
2 teaspoons sesame oil
2 eggs, fried
Sesame seeds and chopped green onion for garnishing
In a large sauté pan or cast iron skillet, melt butter over medium heat. Add onions, followed with a pinch of salt. Cook for 2 minutes until the onions are fragrant, stirring often.
Add kimchi, mushrooms and kimchi juice. Let it cook until bubbly, about 3 minutes.
Stir in rice. Cook over medium heat until the rice has absorbed the sauce, stirring often, about 5 minutes.
Add coconut ominos or soy sauce, sesame oil and turn the heat down to medium low. Let the rice continue to cook for another 2 minutes, untouched until lightly brown.
In the meantime, in another pan, heat a little oil over medium heat, drop two eggs in the pan and season with a little salt, pepper, paprika and tarragon (optional) and let them cook to your desired doneness.
Dish the kimchi fried rice, top each serving with a fried egg and garnish with sesame seeds and chopped green onion. Serve!