wildbrine® Miso Horseradish Kimchi Fried Rice
2 TBSP vegetable or olive oil, separated
½ onion, chopped
2 cloves garlic, minced
5 small mushrooms, sliced
1 cup bean sprouts
3 cups cooked, chilled brown or white rice
4 oz. tofu
3 TBSP Tamari sauce
Black pepper to taste
1 cup wildbrine® Japanese Kimchi, drained and roughly chopped
2 tsp sesame oil
Heat 1 TBSP vegetable oil in a skillet or wok at medium high heat. Sauté garlic and onions until onions are soft and translucent. Add mushrooms and bean sprouts, and saute 3-4 more minutes. Set aside in separate dish.
Using the same skillet or wok, add remaining TBSP of oil and fry the rice. Crumble the tofu into the pan; add the Tamari and a pinch of black pepper.
Add the mushroom mixture back to pan, then the Kimchi, just to warm it up. Add sesame oil, stir, then serve.