Ingredients
Method
- Cook rice according to package directions.
- Prepare vegetables and set aside while rice cooks.
- Heat ghee and oil in a large pan over medium heat. Add mushrooms once melted and cook undisturbed over medium-high heat for 6 minutes.
- Flip mushrooms and add carrot and kimchi; cook for an additional 4 to 5 minutes.
- Add rice to the pan, toss to combine, and cook for several minutes.
- Push rice mixture to the edges of the pan and crack eggs into the center. Stir to break yolks and cook until eggs are nearly set.
- Add scallions and soy sauce, then mix thoroughly.
Notes
The Rice Secret: I always suggest using rice that has cooled down completely because it fries up much better than hot, steamy grains.
Mushroom Magic: I found that leaving the mushrooms undisturbed in the pan is the secret to getting those crispy, golden edges.
Flavor Boost: I love to add a splash of the liquid from the kimchi jar right at the end with the soy sauce to add a wonderful depth of tanginess.
Perfect Eggs: When you push the rice to the edges, make sure the center of your pan is still hot before cracking the eggs so they scramble quickly and stay creamy.
Veggie Variations: If you want to switch things up, I sometimes swap the carrots for finely chopped bell peppers or even some frozen peas to add a bit of sweetness.
Storage Success: This is one of my favorite meals for meal prep because it stays delicious for several days in the fridge and reheats beautifully in a hot skillet.