Ingredients
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1 1/2 cups kimchi
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1 tbsp canola oil
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2 (3.5 oz) pkgs sliced shiitake mushrooms
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1/2 (10 oz) bag matchstick carrots (shredded)
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1 clove garlic, minced
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2 tsp sesame oil
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2 (8.8 oz) pkgs precooked Nature's Promise® Jasmine Rice
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2 tsp reduced-sodium soy sauce
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Cooking spray
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4 large eggs
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2 green onions, finely chopped
Steps
1
Drain the kimchi and reserve 3 tbsp kimchi juice. Roughly chop kimchi. In a 12-inch nonstick skillet or wok, heat the canola oil on medium-high. Add the mushrooms and carrots. Season with salt and pepper. Cook for 3–4 min., until tender, stirring constantly. Add the garlic and cook 30 sec.
2
To skillet, add the sesame oil. Add kimchi and cook 1 min. Break up rice in pouches and add to skillet along with reserved kimchi juice and soy sauce. Season with salt and pepper. Toss well and cook 2–3 min., stirring constantly.
3
Meanwhile, coat another large nonstick skillet with cooking spray and heat on medium-high. Crack eggs into skillet and cook 3–4 min., until whites are set. Divide fried rice among 4 plates and top with fried eggs. Garnish with the green onions.
