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.
Lightly dampen your hands with water, then press the rice between your palms to break up the clumps.
Squeeze most of the liquid from the kimchi, then roughly chop it. Reserve about 50ml (3tbsp and 1tsp) of the kimchi juice.
Mince the onion and garlic cloves, and slice the spring onions into thin rounds. Thinly slice the mushrooms.
Heat a wok over a high flame and, when it’s hot, add the oil. Swirl the wok to coat it lightly. Add the onion and garlic and stir-fry for about 30 seconds or until the onion starts to wilt.
Add the mushrooms then sprinkle with the chilli flakes and ½tsp of salt. Stir-fry for about 30 seconds, then stir in the kimchi.
Add the rice and kimchi juice to the wok and mix well. Season to taste with salt, then stir-fry over a high flame until the rice is hot. Taste for seasonings, adding more chilli flakes and salt, if necessary.
Sprinkle the spring onions over the ingredients and mix thoroughly.
Divide the fried rice between two dishes and serve immediately. If you have Korean side dishes (banchan) serve a selection of them to accompany the fried rice.