Prep time:  10 mins | Cook time:  42 mins

Total time:  52 mins | Serves: 4

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Ingredients

• 1 1/2 tablespoon grapeseed or other flavorless oil

• 2 cloves garlic minced

• 4 fresh shitake mushrooms chopped

• 1 cup kimchi drained and chopped (reserve kimchi juice)

• 4 cups forbidden rice cooked according to package directions, grains separated using your fingers

• 1 tablespoon gluten-free Korean red pepper paste gochujang

• 2 teaspoons sesame oil

• 4 black garlic cloves sliced

• 2 scallions minced

• 4 eggs

• toasted sesame seeds for garnish

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Instructions

1. Heat oil in a large skillet. Add garlic and mushrooms, and stir until fragrant, about 15 seconds. Add kimchi and saute a minute; add rice, red pepper paste and reserved kimchi juice (~ 2 tablespoons). Toss well, cooking until rice is warmed through. Add sesame oil, fermented garlic, scallions and toss again. Divide rice among four bowls.

2. Fry eggs and place one egg on top of each rice bowl. Sprinkle with sesame seeds.