Fried rice with mushrooms and kimchi

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1092, total fat 21 G., saturated fats 7 G., proteins 25 G., carbohydrates 195 G., fiber 3 G., cholesterol 201 mg, sodium 1037 mg, sugar 5 G.

This version of Korean kimchi fried rice is made on a griddle and is packed with umami flavor from the assorted mushrooms and zucchini-infused vegetable dressing. Each serving is served with a fried egg, making it a hearty all-in-one meal. The Blackstone griddle's large, flat surface allows for large batches, making this simple recipe perfect for a crowd. It's best to cook the rice the day before for a better crispiness and for the savory, buttery sauce to coat each grain evenly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup kimchi brine + 3 cups coarsely chopped mature kimchi (about 700 g)
4 tbsp unsalted butter, melted
1/4 cup gochujang paste
2 tablespoons dark sesame oil
2 tablespoons soy sauce
6 cloves garlic, crushed
3 tablespoons of vegetable oil
3 carrots, diced (about 3 cups)
1 white onion, diced
450 g of various mushrooms (oyster mushrooms, eryngii mushrooms and/or shiitake mushrooms), cut into small pieces
1 large zucchini (about 350 g), diced (about 3 cups)
9-10 cups of cooked white rice (round or medium grain) (3 cups of uncooked rice)
Toasted sesame seeds
8 large eggs
4 green onions, thinly sliced
Gim (fried seaweed snack), shredded or torn into small pieces, for sprinkling
Special equipment: Blackstone 90cm Griddle Station, Large Metal Spatula

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Set 3 burners to high heat and 1 burner on the right or left to low heat on the Blackstone Griddle and preheat for 10 minutes.
In a medium bowl, whisk together the kimchi brine, butter, gochujang, sesame oil, soy sauce, garlic, and 1 tablespoon salt until smooth; set aside.

Heat 2 tablespoons of vegetable oil on the high side of the griddle. Add the carrots and onions and spread them into a single layer. Cook, stirring frequently with a large metal spatula, until the carrots begin to soften slightly and the onions are translucent, about 3 minutes. Add the kimchi, mushrooms, and zucchini and continue cooking, stirring frequently, then spread them into a single layer until the vegetables and kimchi have released most of their liquid and are beginning to brown lightly, about 5 minutes.
Place the rice on the griddle, flatten it with the back of a spatula, and toss to combine with the vegetables. Drizzle with the gochujang-butter sauce and toss well until the rice is completely coated. Spread the rice in a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3–4 minutes. Stir the rice occasionally and continue cooking until it begins to lightly toast, about 5 minutes.
Meanwhile, pour the remaining 1 tablespoon of vegetable oil onto the cool part of the griddle. Crack in the eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Divide the fried rice among 8 bowls, top each with an egg and some green onions, ghim and sesame seeds.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / Fast food / Food Network - recipes / Asian cuisine / Korean cuisine

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