Kimchi Fried Rice with Mushrooms and Chorizo

This is a spicy and flavorful fried rice dish with Korean touches of Kimchi and Gochujang Sauce, both ingredients which I seem to find popping up in so many recipes lately.  For those not familiar with Kimchi, it is Korea’s national dish – a fermented side dish made of vegetables, often using napa cabbage as the main ingredient.  It has become extremely popular and can now be found at most grocery stores.

My sweet and talented friend, Lisa Rees, from Los Angeles, California, is sharing with us her mushroom and chorizo infused Kimchi Fried Rice seasoned with our Glory Kitchen Penang nut & spice mix.  Lisa is a master behind the camera lens, capturing her beautiful food creations in such artful ways using natural light and captivating settings. Her photographs always seem to tell a story, arranged in such a way that draws you in for more.  To learn more about this very talented cook and photographer, visit her links listed below.      -Margie    (food and photos created by Lisa Rees)

Lisa Rees

Lisa Rees, artist, photographer, cook

Website: lisarees.photoshelter.com
Instagram: instagram.com/maisonrees/

Fried rice is such a popular dish universally nowadays, not limited to Asians only.  The various versions of fried rice dishes are limitless, for example Indonesian Nasi Goreng, Chinese pork fried rice, Thai pineapple fried rice, Filipino garlic fried rice.  It is easy to make and the best part is with a little bit of imagination, you can use almost any ingredient on hand from the fridge/pantry to put into it.  I love its crunchy crispiness accompanied by the complex flavors from the different elements.  It’s quite sophisticated in its own simple and comforting way.  

This recipe is inspired by the basic Korean style kimchi fried rice.  I incorporated fresh shiitake mushrooms, chorizo sausage along with the deliciously Asian influenced blend of Penang Nut & Spice to the mix.  The undeniable heat from the kimchi combined with the smokey flavor of the chorizo, further enhanced by the Penang Nut & Spice give this fried rice a vivacious personality and it is fiery in my opinion.

Kimchi Fried Rice with Mushrooms and Chorizo

2-3 portions

Ingredients

  • Penang nut & spice mix
  • 1 cup of Kimchi (densely packed)
  • 1 tablespoon Gochujang (Korean chilli bean paste)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 3 oz. dried Spanish chorizo, cut into small dices
  • 6 oz. fresh shiitake mushrooms (about 2 large ones), cleaned, stem removed and cut into thin slices
  • 1 1/2 cups of short-grain rice, cooked to yield about 3 cups
  • 1 bunch of spring onions, finely sliced
  • 1 teaspoon salt
  • 1 tablespoon toasted sesame seeds
  • 2 small sheets of Korean nori (roasted seaweed), cut into thin slices
  • 3 large eggs, optional (if you like a sunny side up egg on top)

Instructions

  1. Squeeze out as much juice as you can from the kimchi, into a small bowl and reserve the juice. Then finely chop the kimchi set aside.
  2. Whisk the reserved kimchi juice and Gochujang in a bowl until well blended.
  3. Heat the vegetable oil over medium heat until hot in a non-stick deep frying pan or wok. Add shiitake mushroom slices, chopped kimchi and 2 teaspoons Penang nut & spice mix into the pan, stir frequently for about 3-4 minutes until the mushrooms become soft and the kimchi is browned and very fragrant.
  4. Turn the heat to high, add the cooked rice to the pan, add toasted sesame oil to blend with the rice. Press the rice onto the sides of the pan if necessary to break up any large lumps, stir frequently for 2 minutes. Add chorizo dices and kimchi/Gochujang liquid evenly onto the rice, toss and stir fry everything for another 5 minutes until the rice is nicely browned and toasted, not sticking together as much. Add in the salt and 1 teaspoon of Penang nut & spice mix, mix well.
  5. Take the pan off the heat and toss in chopped spring onions. Meanwhile cook sunny side up eggs separately in another pan if you choose, and set them aside.
  6. To serve, divide the kimchi fried rice equally into 3 bowls. Sprinkle slices of nori and toasted sesame seeds and place a sunny side up egg into each bowl.

Notes

1. The cooked rice to be used should be at room temperature (not hot), and not mushy in consistency. If you have left over rice from the night before, it is even better.
2. The key to a good fried rice is to heat the pan or wok until it is extremely hot - it helps to toast the rice and keeps the grain separate during cooking.
3. By breaking up the runny yolk of a sunny side up egg and stirring it into the fried rice, this dish becomes super delectable and it gives the rice an almost melt-in-your-mouth, buttery taste.

Kimchi Fried Rice - Glory Kitchen
Kimchi Fried Rice - Glory Kitchen
Kimchi Fried Rice - Glory Kitchen
Kimchi Fried Rice - Glory Kitchen
Kimchi Fried Rice - Glory Kitchen