yield: 4 servings
time: 20 minutes
active time: 20 minutes
1 small red onion, thinly sliced
3/4 cup seasoned rice wine vinegar
1/4 cup kewpie mayonnaise, or regular mayonnaise if unable to find kewpie
1/4 cup this little goat went to korea, divided
8 oz. shiitake mushrooms, thinly sliced
cooking oil, such as canola or vegetable oil
1 small bunch kale, chopped
1 1/2 cup rice, cook as normal
1/2 cup fresh cilantro leaves, roughly chopped
1/4 cup white sesame seeds, toasted
First, make your quick pickled onions: Combine the rice wine vinegar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat. Once simmering, pour over your sliced onions, submerging them completely. Let cool at room temperature, then refrigerate until ready to serve.
In a small bowl, whisk the Kewpie mayo with 2 tablespoons This Little Goat went to Korea sauce. Set aside.
Add mushrooms to a large bowl and toss with 1 tablespoon Korea sauce and 1/2 teaspoon salt until coated. Heat a large non-stick skillet over medium-high heat and coat with a drizzle of cooking oil. Add in the mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from the skillet and set aside.
Coat the skillet with another drizzle of cooking oil. Add in the kale, remaining 1 tablespoon Korea sauce and a pinch of salt. Mix to combine. Sauté over medium heat until the kale begins to wilt, about 1-2 minutes. Remove from the pan and set aside.
Wipe out the skillet and heat over medium/medium-low heat. Crack eggs into pan, two at a time, and cook, undisturbed, until the whites are set but yolks remain runny, about 3-4 minutes. Remove from pan and repeat with remaining eggs.
Divide the rice among 4 serving bowls. Top each with a quarter of the mushrooms, kale and pickled red onions. Finish with a fried egg, a drizzle of Korea mayo and a sprinkle of cilantro and toasted sesame seeds!