Vegan Mushroom Kimchi Fried Rice

INGREDIENTS 

• 3 cups cooked short grain rice cold day-old rice that has been crumbled
• 3 cups cremini mushroom or button mushrooms, diced
• ½ cup kimchi vegan kind and finely chopped
• ½ cup onion finely diced
• ¼ cup kimchi juice
• 2 tablespoon vegetable oil
• 3 cloves garlic finely minced
• 1 tablespoon green onion finely chopped
• 1 tablespoon regular soy sauce (not dark soy sauce)
• 2 tablespoon sesame oil
• 1 teaspoon sesame seeds garnish
• Korean seaweed flakes garnish and add as needed

INSTRUCTIONS 

1. In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
2. Next toss in mushrooms. Fry until mushrooms have softened. Be careful not to over cook the mushrooms as they will release a lot of juices into the pan. If they have released a lot of juices, let them cook a bit more to evaporate the liquids in the pan.
3. Add in cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
4. Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!