Ingredients

• 1 ⅓ cups (300 g) cooked white rice
  
• 1 tablespoon vegetable oil
  
• 1 large egg, beaten
  
• ⅔ cup (40 g) enoki mushroom
  
• ⅔ cup (100 g) kimchi, chopped
  
• 2–3 scallions, finely chopped
  
• 4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
  
• 1 teaspoon sesame oil
  
• 1 poached egg or fried egg, for serving

Directions

1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in egg while stirring. Once egg is scrambled, add the cooked rice and continue to stir-fry for about 2 minutes.
2. Once the moisture from the rice is removed, add enoki mushroom and continue to stir. Then add kimchi, scallions, and gochujang sauce. Stir-fry for another minute.
3. Once all the ingredients are stirred well, drizzle sesame oil on top and turn off. Add a poached egg on top and serve warm.

Note: Adjust the recipe based on the pot size:

Product: 14cm Oven Pot
Ingredient Amount: Decrease by 75%
Cook Time: 5-10 min less
Serving Size: Serves 1

Product: 18cm Oven Pot
Ingredient Amount: Decrease by 50%
Cook Time: Use standard
Serving Size: Serves 1-2

Product: 26cm Oven Pot
Ingredient Amount: Increase by 50%
Cook Time: 5-10 min more
Serving Size: Serves 5-6