Servings: 2 servings
1 cup white rice
6 tablespoons vegetable oil, divided
One 1-inch piece ginger—peeled, minced and divided
3 garlic cloves, minced, divided
8 ounces button mushrooms, stems trimmed, thinly sliced
3 tablespoons soy sauce
1 medium carrot, coarsely grated
5 ounces spinach, stemmed and roughly chopped
Kosher salt, to taste
2 tablespoons kimchi brine (from a 16-ounce jar of kimchi)
1 teaspoon sriracha, plus more to taste
Kimchi, cilantro leaves, thinly sliced scallions, toasted sesame seeds, and sriracha to serve
1. Rinse the rice under running water in a fine-mesh strainer until the water runs clear, then transfer to a small pot and add 1¼ cups cold water. Bring to a boil over high heat; cover, reduce the heat to low and cook until the rice is tender and the water has been absorbed, 12 to 15 minutes. Remove from heat, fluff with a fork and keep covered.
2. Meanwhile, in a large nonstick pan, heat 1 tablespoon of the oil over medium-high heat. Add half the minced ginger and half the minced garlic; sauté until very fragrant, about 30 seconds, then add the sliced mushrooms. Stir to combine, then cook until the mushrooms are golden on one side, about 5 minutes. Add the soy sauce and stir to combine; cook until the soy sauce is almost evaporated, about 1 minute, then remove the mushrooms to a small bowl.
3. Wipe out the pan, then return to medium-high heat. Add 1 tablespoon of the oil and the remaining ginger and garlic. Cook until fragrant, 30 seconds, then add the grated carrot and cook until tender, about 3 minutes. Add the spinach a few handfuls at a time, stirring to combine. Transfer the spinach-carrot mixture to a small bowl.
4. Wipe out the pan, then return to medium heat. Add 3 tablespoons of the oil and when it shimmers, add the rice in a single layer. Cook, occasionally pressing the rice down with a spatula, until golden, crisp and slightly charred on one side, 7 to 10 minutes. Use a spatula to break up into pieces and divide the crispy rice between two bowls.
5. While the rice cooks, stir together the kimchi brine, hummus and sriracha in a small bowl. Thin with water if necessary to reach a consistency that can be drizzled. Set aside.
6. Wipe out the pan, then return to medium-high heat. Add the remaining 1 tablespoon oil. When it shimmers, crack in 2 eggs and cook until the yolks are runny but the whites are just set, about 5 minutes.
7. Divide the sautéed mushrooms, carrots, spinach and fried eggs between the bowls. Drizzle each bowl with about 2 tablespoons of the kimchi-hummus sauce, then garnish with kimchi, cilantro leaves, scallions, sesame seeds and sriracha to taste.