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–+ servings

Vegan Kimchi Fried Rice

Joanne Molinaro
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Cuisine Korean
Servings 3 People

Ingredients
  

  • 2 + 1 tbsps vegetable oil
  • 3 cups day old/cooled rice
  • 1/4 medium onion (diced)
  • 3 cloves garlic (thinly sliced)
  • 1 cup kimchi (chopped)
  • 1 whole carrot (diced)
  • 1/2 head broccoli (chopped)
  • 3-4 shiitake mushrooms (chopped)
  • 1 small Yukon gold potato (diced)
  • 2 Leaves kale (julienned)
  • Salt & pepper
  • 2 tbsp gochujang*
  • 1 tsp maple syrup
  • 1 tbsp soy sauce
  • 1 green onion chopped
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • optional garnish: roasted nori strips

Instructions
 

  • Begin preparing kimchi fried rice by mixing sauce—2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp maple syrup.
  • Add 2 tbsp vegetable oil to a very large pan over highest heat setting.
  • When oil begins to shimmer, add 1 cups of day old or cooled rice. Do not crowd the pan. Season with salt and pepper.
  • Fry rice in oil until it starts to toast and remove and set aside. Repeat with remaining rice.
  • Add 1 tbsp of oil. Sautee all veggies, including kimchi. Season with a little salt.
  • When veggies start to brown, add sauce and stir until all veggies are coated.
  • Add back fried rice and mix until fully incorporated. Turn off the heat and add 1 tsp sesame oil for shine.
  • Sprinkle with sesame seeds and roasted nori.
  • Snip a little green onion over the top of both the kimchi fried rice.
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