1/2 lb oyster or shitake mushrooms (or mushrooms of choice)
3 scallions, chopped
2/3 cup kimchi, chopped
4 large eggs
3 tbsp soy sauce (or tamari for gluten-free)
Instructions
Make the rice according to the instructions.
While the rice cooks, prepare the vegetables and set them all aside.
Heat a large pan (we like cast iron) over medium heat and add the ghee and oil. Once they have melted, add the mushrooms and cook over medium high heat for about 6 minutes. Do not touch the mushrooms.
After about 5-6 minutes, flip the mushrooms and add the carrot and kimchi, cooking for another 4-5 minutes.
Add the rice to the pan and toss everything together to cook for a few more minutes.
Push the rice mixture to the edge of the pan and crack the eggs in. Roughly stir to break the yolks and cook until the eggs are mostly cooked through.
Add the scallions and soy sauce and mix everything together.