Kimchi Fried Rice

Ingredients (serves 2)

2 cups cooked white rice (1 cup uncooked)
2 Tbsp. vegetable oil
4 shiitake mushrooms, quartered
2 cups napa cabbage kimchi
1 Tbsp. Yondu Vegetable Umami
sliced scallions and crunchy seaweed snack slices (for garnish, optional)

How to make it

1. In a pan over medium heat, combine vegetable oil and mushrooms and cook for one minute until mushrooms are slightly browned.

2. Add kimchi and cook for 2 more minutes, stirring until most of the liquid evaporates.

3. Add cooked rice and Yondu. Mix and stir for 2 more minutes, until even in color. Serve with scallions and crunchy seaweed for added freshness and crunch!