Directions

To Make Mushroom Fried Rice

1. Heat a frying pan with oil on medium heat and sauté garlic for 30 secs. Toss in the carrot and mushrooms. Fry for 2-3 mins.
2. Add in rice and fry for 3-4 mins. Seasons with light soy sauce, and sesame seed oil.
3. Sprinkle spring onion and toasted seaweed and stir to mix. Dish up and set aside.

To Make Tofu & Kimchi Fried Rice

1. Heat a frying pan with 1 tbsp oil on medium heat and fry the tofu until brown. Set aside.
2. In the same pan, heat up 1 tbsp oil and sauté onion for 2 mins. Add in the rice, stir and add in chopped kimchi. Fry for 3-4 mins. Add in the tofu and season with light soy sauce, and sesame seed oil.
3. Sprinkle spring onion and fry for a min. Dish up and set aside.

To Make Beef with Sesame Seeds Fried Rice

1. Heat frying pan with 1tbsp oil on medium heat and and sauté onion for 2-3 mins. Toss in the capsicum and carrot and continue to fry for 2-3 mins.
2. Add in the ground beef and fry for 4-5 mins, add in the rice, stir to mix well.
3. Seasons with light soy sauce, and sesame seed oil. Add salt and pepper to taste and sprinkle with sesame seeds. Dish up and set aside.

To Assemble

1. Place 2 dinner spoons rice onto cling wrap to make small roll by compacting them with your palms. Make sure the rice rolls fit the size of your kimchi/blanced napa cabbage.
2. Remove excess liquid from whole leaf kimchi and lay on a flat surface. Place rice roll at the end of the stem.
3. Next, roll up the rice in the kimchi leaf and fold in the sides as you roll.
4. Complete the rest of the rice cabbage rolls and serve immediately.