Mushroom and Kimchi Brown Rice

• 1/2 cup kimchi (not strained), chopped
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon sugar
• 1 tablespoon vegetable oil
• 1/2 pound shiitake mushrooms, stems discarded and caps quartered
• salt and pepper
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup low-sodium chicken broth
• 3 cups cooked brown rice, chilled, or 3 cups frozen brown rice
• 4 scallions, chopped

Instructions:

• Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
• Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering.
• Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes.
• Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes.
• Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
• Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute.
• Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes.
• Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes.
• Transfer to a serving dish and top with the scallions. Serve hot.

Credit: Food Network