The Korean Vegan
  • Home.
  • About.
    • Events
    • Contact Me.
  • Recipes.
  • Writing.
  • Partner With Me.
  • Free E-Book
  • Stuff I Love
  • TKV Cookbook
  • Home.
  • About.
    • Events
    • Contact Me.
  • Recipes.
  • Writing.
  • Partner With Me.
  • Free E-Book
  • Stuff I Love
  • TKV Cookbook

The Korean Vegan

Gluten FreeMainsTraditional Korean Recipes

EZ No Chop Kimchi Fried Rice

It’s been very cold and very busy in my household these days. This means I’m usually dead tired by the time dinner rolls around and I don’t want to spend a lot of time chopping and prepping vegetables. In these situations, my favorite thing in the world is making fried rice. It’s so easy, takes so much guesswork out of cooking, and your friendly frozen vegetables become a LIFELINE to a home-cooked meal that you can be proud of (while stuffing your face).

Instead of using a knife, I use kitchen shears to cut up my kimchi into bite-sized pieces. Kitchen shears are a main-stay in Korean kitchens. Korean ahjuhmahs use them for cutting up kimchi (as pictured), scallions (as we do in this recipe), and overlong noodles that are not easily slurpable. I once got a nasty comment on my Instagram about using kitchen shears to cut up my pajeon and it was clear the person was not very familiar with Korean dining etiquette (her loss).

The sauce is also a no brainer. Literally two ingredients: soy sauce and gochujang. You can keep this entire recipe gluten free by using gluten free soy sauce and gluten free gochujang. I make it in advance so that I can add it at the end, without any fuss.

Anyhow, I made this earlier today and had to stop myself from eating the whole panful of it before I shared any with my husband it was so so so so good. It’s truly so easy there’s no excuse not to try!!

EZ No Chop Kimchi Fried Rice

5 from 3 votes
Print Recipe Pin Recipe
2 people

Ingredients
  

  • 1 cup kimchi
  • 1 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 cup frozen vegetables
  • 1/3 cup JUSTEgg (or any liquid egg replacer)
  • 2 cups cooked rice
  • 2 scallion (green party only)
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Instructions
 

  • Using kitchen shears, cut up your kimchi (if you want).
  • Make the sauce by mixing together gochujang and soy sauce.
  • Add 1 tbsp of sesame oil and 1/2 tbsp of extra virgin olive oil to a non-stick pan over medium high heat. When the oil begins to shimmer, add the kimchi. Cook for about 2 minutes, until kimchi starts to change color (gets lighter).
  • Add frozen vegetables. Cook for about 1 minute. Then, create a well in the center of your cooked veggies and add the liquid egg replacer.
  • Allow the egg to cook a little, and then begin to scramble them within the well.
  • Incorporate the scrambled egg into the rest of your vegetables and cook for about 2 minutes (until the egg is cooked). Create another well in the center of your vegetables and add 1/2 tbsp of extra virgin olive oil. Add 2 cups of cooked rice.
  • Cook the rice in the well for about 1 minute. Then begin mixing together with the vegetables. Cook for about 1 additional minute. Then add sauce.
  • Add scallion greens, sesame seeds, and sesame oil. Mix together before eating.

Video

https://thekoreanvegan.com/wp-content/uploads/2021/02/Untitled-Project.m4v
Sign Up For a FREE Copy of Our E-Book! Sign Up Here!
EZ No Chop Kimchi Fried Rice was last modified: February 17th, 2021 by the.krn.vegan@gmail.com
6 comments
11
Facebook Twitter Google + Pinterest

You may also like

Baguette Sandwiches

Cauliflower Congee

Kale and Zucchini Salad with Roasted Parsnip...

Healthy Carrot Cake (Vegan & Gluten Free)

My Favorite Kimchi Of All Time.

Tteokbokki (Spicy Korean Rice Cakes)

Kkwabaeggi – Korean Twisty Donuts

Vegan Kimchi Fried Rice

Rainbow Jeon (Pancake)

Six Ingredient Simple Onion Pasta (Gluten Free)

About Me

About Me

I veganize Korean food. I Koreanize everything else.

Keep in touch

Facebook Twitter Instagram Pinterest Youtube

the.korean.vegan

The Korean Vegan, Esq.
Over a year ago, after the death of Ahmaud Arbery, Over a year ago, after the death of Ahmaud Arbery, I started thinking a great deal about how to eradicate systemic racism in this country and the role that solidarity between various groups played in that objective.  In the past several months, as the AAPI community grappled with the rise in violence against its most vulnerable, I’ve spent a lot of time trying to understand what we can learn from the this nation’s ongoing struggle with white supremacy and what, if any value, our solidarity with the Black American community could bring to that fight. This isn’t an easy post to write, partially because I am still learning and many of my thoughts remain unformed. Race, identity, oppression—these things are slippery, naturally evade definition, and as a result, it’s hard to have discussions about these things without causing injury—especially when we are all grieving as we continue to watch people die.
.
Not everyone’s activism looks the same. Mine tends to be more introspective, perhaps because I, like so many others, struggle with identifying concrete things I can actually do to make things better.  For me, it always boils down to “doing the right thing.” Character, integrity, loyalty. Showing up even when it’s so much easier to turn our backs and walk away. I write this now even as I know that I haven’t yet been really tested, that my commitment to BLM and the continued fight against systemic racism remains somewhat theoretical. When has my privilege really been threatened, when have I had to allow my own safety to be jeopardized for the safety of others?
.
I don’t yet know what the complete form of solidarity looks like, but I do know what it’s not: convenient.
Strawberry Milk! So easy. Just cut up some strawbe Strawberry Milk! So easy. Just cut up some strawberries, add a little orange zest, drop on some sweetener, then pour in 1/4 cup coffee creamer and 1 cup of your favorite plant milk! If you want extra berry flavor, marinate your cut strawberries in the sweetener for 1 hour before adding your liquids. The best part is scooping the strawberries into your mouth at the end. Trust me!
Someone asked me the other day whether I had ever Someone asked me the other day whether I had ever experienced any incidents of racism in my life. I had to laugh because at first I thought it was rhetorical. Of course I have. I’ve grown up with it. I don’t say that to play the victim-quite the opposite. It’s something I now take for granted as part of my life. And as I answered the question I realized it’s part of my “American life.” I’ve been thinking a lot these days about what it means to be “American.” It isn’t an easy one to answer and I think it’s an intensely personal question. So I answered it in reference to my own experiences. Recipe for this simple kimchi fried rice on my blog, thekoreanvegan.com. Just look up “fried rice.”
Load More...

Sign Up For Your Copy of Our FREE E-Book!

Recipes

  • Bread and Breakfast
  • Desserts
  • Entrees
  • Food
  • Gluten Free
  • Life
  • Mains
  • Pasta and Noodles
  • Sauces
  • Soups, Stews, and Side Dishes
  • Stuff I Love
  • Traditional Korean Recipes
  • Uncategorized

Popular Posts

  • Stuff I Love: On The Stovetop

    November 4, 2020
  • Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)

    July 13, 2020
  • Tteokbokki (Spicy Korean Rice Cakes)

    August 13, 2016
  • Kimchi Chigae Reigns Supreme.

    August 13, 2017
  • Your Favorite Tofu Recipe EVAR.

    October 13, 2016
  • Savory Pancakes – Gluten Free!

    May 15, 2018
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube
  • Snapchat
Footer Logo

@2020 The Korean Vegan. All Right Reserved. Site Design by The Denizen Co.


Back To Top