Kimchi Fried Rice/泡菜炒饭/キムチチャーハン

Kimchi fried rice, cooked with cabbage and cucumber kimchi I made the other day. I used dried shrimp instead of mince or prawn, also added sliced shiitake mushroom. No more egg at home, otherwise I would add an egg too. I love fried rice cooked with egg or topped with a fried egg.

I am sure T would love this, cooking extra steamed rice tonight and saving it for tomorrow. Going to cook kimchi fried rice again tomorrow, probably with mince. By the way, I like to stir-fry chopped kimchi first before adding in rice, find it tastes better after fried.

Ingredients (1 serving):
1 cup cooked rice
1 tbsp dried shrimp, soaked and drained
Handful chopped Kimchi
1 shiitake mushroom, sliced (optional)
1 tbsp water from kimchi
1 clove garlic, minced
1 tbsp cooking oil
Soy sauce to taste
Few drops of sesame oil

Methods:

1. Heat oil in non-stick pan, add in dried shrimp and fry till browned lightly.
2. Stir in garlic, kimchi and mushroom. Stir-fry for one minute or so then stir in rice.
3. Stir-fry for one to two minutes, add in water from kimchi and cook till water is evaporated.
4. Add soy sauce to taste and sesame oil. Transfer to plate and garnish if desired, serve warm.