Blackstone Mushroom And Kimchi Fried Rice Recipes

KIMCHI FRIED RICE

Steps:

• Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
• Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
• Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
• Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
• Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

KIMCHI FRIED RICE

Steps:

• On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
• Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
• Add the Kimchi and stir until 80% of it is cooked.
• (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
• Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
• Add the sesame oil and mix them well. Remove from the heat.
• Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

KIMCHI FRIED RICE

Steps:

• Bring a small saucepan of water to a boil. Add the carrots and cook for 1 minute. Drain the carrots and reserve on a plate.
• For this dish, you need to have everything ready to go before you start to cook in the wok.
• Combine the soy sauce, sake and sesame oil in a small bowl for the liquid seasonings.
• Preheat a large wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, place on a plate. Wipe out the wok, if necessary.
• Add the remaining 1 tablespoon peanut oil to the wok and swirl to coat. Add the chiles, ginger and garlic. Cook, stirring, until fragrant, about 10 seconds.
• Add the rice and cook, tossing, until the rice is warmed through and crisp in some places, about 2 minutes. This will give you some of that smoky "breath of the wok" flavor.
• Add the cooked egg, sausage and roast pork to the wok. Toss for 1 minute. Next, add the scallions and carrots. Toss for 30 seconds then add the peas. Cook, tossing, for another 30 seconds then add the kimchi and bean sprouts. Pour in the liquid seasonings along the rim of the wok. Cook, tossing, for another 30 seconds. Serve on a platter.

KIMCHI FRIED RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
• Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
• In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
• Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

WHOLE-GRAIN MUSHROOM AND KIMCHI BROWN RICE

Steps:

• Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
• Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.

KIMCHI FRIED RICE

Steps:

• Cook the basmati rice according to the package instructions and leave to one side.
• In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.