Kimchi Fried Rice
Kimchi Fried Rice
I love fried rice dishes, if you’ve been around here for a while you may already know this! There are about four other delicious fried rice recipes for you to try. This recipe encompasses the wonderful flavors of kimchi and gochujang and is ready in just minutes. Kimchi is a Korean fermented food typically made with salted and seasoned napa cabbage, carrots and daikon. It can be spicy, sour, and slightly tangy which pairs well with the umami flavors of the fried rice. For the veggies, I used carrots, edamame, onions and mushrooms but use your favorite combination. This rice is also perfect as is but for a little something extra you can add a bit of vegan scrambled egg, tofu or vegan fried or poached egg.
Serves 2-4
Ingredients
3 cups (465g) White or Brown Rice (day old is best)
1 cup (200g) Kimchi packed and chopped (reserve the juice)
1 cup (150g) Onion chopped
3 green Onions sliced thin (white and green separated)
3 cloves Garlic minced
1 medium Carrot (88g) julienned or cut into match sticks
7 oz (200g) Mushrooms of any variety
1/3 cup (70g) Edamame shelled
21/2 Tbsp (37ml) of Oil (use a neutral high heat oil like Avocado)
Sauce
1/4 cup (50ml) Kimchi Juice
1 Tbsp (15ml) Light Soy Soy Sauce
1 Tbsp (15g) Gochujang
2 tsp (10ml) Toasted Sesame Oil
Vegan Egg Options
1.Make scrambled eggs with Just Egg
2.Try a vegan Poached or Fried Egg from YoEggs and All Vegetarian Inc
3.Fry or bake slabs of Tofu seasoned with Kala Namak (black salt).
Day Old Rice
You can use white or brown rice but day old is always better as it is drier and will not clump together. This will allow for the flavors of all the individual ingredients to stand out. It will also be easier to get a crisp on the rice.
Directions
1. Prepare all of your veggies. Measure out the kimchi and squeeze the juice from it reserve the juice for the sauce, then roughly chop it. Slice the green onions and reserve the green parts for garnish. Cut your carrots into match sticks and slice or pull apart your mushrooms. Allow your edamame to thaw. Set all aside.
2. Make the sauce by mixing the gochujang with the sesame oil, reserved kimchi juice and light soy sauce. Set aside.
3. Add the oil to a large pan on medium high heat. Add in the onions and saute for a munte before adding in the carrots. Let both cook for 3 minutes or until the onions start to become translucent.
4.Add in the mushrooms and contune cooking for 5-7 minutes stirring occasionally. Add in the garlic and white parts of the green onion and cook for another 2 minutes or until the garlic is fragrant.
5. Add in the chopped kimchi and edamame and mix well. Add in your cooked day old rice and mix well. Allow everything to cook for 4-5 minutes. Move the mixture around, you want some of the rice to crisp up but not burn. Add in the sauce and mix well. Cook until everything is warmed through.
6.Garnish with green onions and serve as is or topped with a vegan poached egg, fried egg or tofu.
