Weelicious

0 Heat the oil in a large sauce pan over medium high heat. Add the mushrooms and cook for 5 minutes or until golden. Remove the mushrooms to a large bowl.
1 Add an additional tablespoon of oil to the saute pan and cook the whites of the scallions for 2 minute or until tender.
2 Add the cabbage and salt and sauté for 3-4 minutes or until tender. Add the garlic and sauté for an additional minute. Remove the cabbage to the mushrooms bowl. 
3 Add 3 tablespoons oil to the sauté pan over high heat and add the cooked rice and 1 teaspoon salt. Evenly coat the rice by tossing with a spatula and press down to evenly coat the bottom of the pan. 
4 Drizzle the soy sauce, fish sauce and sesame oil over the rice and allow to keep cooking on high heat untouched for 5 minutes or until the rice starts to crackle and crisp. 
5 Toss the mixture and add more soy sauce or fish sauce if necessary. 
6 Fold in the mushroom/cabbage mixture, kimchi and edamame and top with scallions.