Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi bokkeumbap, or kimchi fried rice is a super quick, simple and tasty dish. On a Friday night when I am cleaning out my fridge to make room for grocery shopping on Saturday and I have some leftover rice and chicken I think fried rice. There is also a few leftover shiitake mushrooms and a green onion. Since it is fried rice and there is already chicken in it, an egg would be perfect. Now what about some flavour? Some of that kimchi that has been fermenting in my fridge for a few months would add a ton of flavour and finish off the fried rice nicely. Kimchi fried rice is pretty versatile in that you can add pretty much anything that you want to it. You can use any kind of meat that you like and any kind of vegetables. It is great for cleaning the leftovers out of your fridge and tasty enough that you would want make it from scratch if you did not have the leftovers on hand. I find that long grained rice that has been sitting in the fridge works best for fried rice as it does not stick together as much.

Ingredients:
1 teaspoon sesame oil
2 shiitake mushrooms (sliced)
1 clove garlic (chopped)
1 egg (lightly beaten)
1 cup cooked rice
1/4 cup chicken (cooked)
2 tablespoons kimchi
1 green onion

Directions:
1. Heat the oil in a pan.
2. Add the shiitake mushrooms and saute for a few minutes.
3. Add the garlic and saute for a minute.
4. Add the egg and cook until almost set.
5. Add the rice and chicken and cook until warm.
6. Turn off the heat and mix in the kimchi.
7. Plate and garnish with the green onion.