Vegan, Good Source of Protein, Good Source of Fiber
Special Equipment: KitchenAid Grain and Rice Cooker; 5 quart sauté pan
Cook Time: 95 minutes
Servings: 4 servings
Ingredients
- 1 cup (185g) uncooked long grain brown rice
- 3 tablespoons (40g) toasted sesame oil, divided
- 2 large (4-5g each) garlic cloves, crushed
- 226g enoki mushrooms, ends trimmed (or crimini mushrooms)
- 2 teaspoons (12g) gochujang paste
- 1 - 1 ½ cups (150-225g) cabbage kimchi
- 2 tablespoons (30ml) kimchi juice
- 3 green onions (45g), thinly sliced
- 2-3 tablespoons (5-7g) crumbled dried seaweed (gim or nori)
- Optional add-ins or toppings: fried eggs, sliced Spam
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Long Grain Brown Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook. When rice is cooked, remove the bowl from the cooker and let it cool uncovered for 10 minutes, fluffing occasionally to release the heat and steam.2. While rice is cooling, heat a 5 quart sauté pan on medium high heat. Add 1 Tablespoon (14g) of sesame oil, then add the mushrooms and toss to fully coat in the oil. Saute for 5 minutes, stirring occasionally.
3. Thinly slice garlic and then mash with a fork until crushed. Add the garlic and gochujang to the mushrooms, stir, and continue to sauté the mixture for another minute. 4. Use a wooden spatula to scrape the pan and move the mushroom mixture to the side.
5. Swirl the remaining sesame oil in the pan, then add the cooked rice to the oil. Use the spatula to turn the rice in the oil to coat, then pull the mushroom mixture on top of the rice and spread the rice flat into the full bottom of the pan. Allow the rice to fry for a minute, undisturbed, then fry for another 2-3 minutes, stirring occasionally and scraping the pan as you fry.
6. Add in the chopped kimchi and kimchi juice over the rice, stir to fully incorporate, then press rice into a flat layer in the pan. Fry, undisturbed, for another minute. Turn off heat, top with chopped green onions and crumbled seaweed, stir, then serve.
