This vegan version of fried rice makes the most of the kimchi that you might have forgotten about in your fridge; aged kimchi (also called old kimchi) has a stronger favour than the stuff that's been made within a few months.
I like to use cooked Korean or Japanese rice for this dish, but it also works with long-grain rice – use whatever you have on hand. Choose a meaty, firm type of fresh mushroom, such as button, straw or king. If you are vegetarian/vegan, check to make sure the kimchi hasn’t been made with seafood or fish sauce.
If you eat eggs, add a couple, cooked either over easy in a skillet or poached so the yolks are softly set. After dividing the fried rice between two plates or bowls, top each portion with an egg, so the diners can break the yolk, then mix it into the dish.
Once the ingredients are prepared, this dish takes five minutes or less to cook.
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