FunGuy’s Kimchi Fried Rice with Soft Boiled Egg

Spice things up tonight with something outside the dosirak box with a bowl of the FunGuy’s shiitake and kimchi fried rice! 

Sour and spicy Korean fermented cabbage stir fried with left over rice and our shiitake mushrooms are a quick and intriguing dish for the adventurous eater. Topped with a soft boiled egg and served with sliced cool cucumber, and you have a well rounded healthy fun meal!

DIRECTIONS:

1. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth and trim the ends of the stems. Trim the root ends of the green onions and slice thinly before setting aside. 
2. Bring a small pot of water to a boil over high heat. When the water starts to boil carefully drop in the eggs, cover and allow them to cook 5 ½-6 minutes for soft yolk. Turn off the heat and transfer the eggs directly into a bowl of ice water to stop the cooking. If you prefer hard-boiled eggs, allow them to cook about 12 minutes, turn off the heat and allow them to stand in the hot water for 5 minutes before cooling and peeling.
3. While the eggs cook and cool, prepare the shiitake mushrooms and fried rice. 
4. Heat the vegetable oil in a wok or sauté pan over medium high heat. Add the mushrooms and stir fry for 3-4 minutes. Add the kimchi, reserving the juice, to the mushrooms and cook another 3-4 minutes, stirring frequently, until the kimchi is soft. 
5. Add the rice to the pan, breaking it apart, along with the juice from the kimchi, soy sauce, and vinegar. Stir continuously to stir fry the rice with the mushrooms and kimchi until the rice is heated through and has absorbed the liquid. Add the sesame oil and toss well before turning off the heat. Taste and adjust soy sauce as necessary. 
6. Transfer the shiitake and kimchi fried rice to serving bowls. Cut the eggs in half and place one whole egg on each dish and top with the chopped green onions and sliced cucumber on the side.
7. Serve immediately!

Have a Fun meal!