Easy Kimchi Fried Rice with Enoki Mushrooms

Strain the kimchi: Place the kimchi in a fine-mesh sieve set over a bowl. Press down firmly with a spoon to extract as much juice as possible. Reserve 3 tablespoons of this juice to use as a sauce; removing the excess liquid from the kimchi prevents the rice from becoming soggy.

Sauté the mushrooms: Heat 1 teaspoon of sesame oil in a large non-stick pan or wok over medium-high heat. Add the enoki mushrooms, 1/2 teaspoon of minced garlic, and a pinch of salt and pepper. Cook for about 90 seconds until just wilted, then remove to a plate.

Fry aromatics and gochujang: Return the pan to the stove and add the cooking oil. Add the remaining garlic and sauté for 20 seconds until fragrant and lightly golden. Add the gochujang paste and cook for 30 seconds, stirring to break up any lumps.

Cook the kimchi: Add the strained kimchi to the pan. Stir-fry for about 1 minute to heat it through and cook off any remaining surface moisture.

Fry the rice: Add the cooked rice and the reserved 3 tablespoons of kimchi juice to the pan. Toss and stir vigorously for 1.5 to 2 minutes until the rice is evenly stained red and well-coated with the sauce.