Description
Kimchi Fried Rice is a flavorful and spicy vegan dish made with cooked white rice, kimchi, a mix of vegetables, and a savory gochujang-based sauce. This quick and easy recipe delivers a perfect balance of tangy, spicy, and umami flavors, ideal for a satisfying lunch or dinner using leftover rice.
Ingredients
Scale
Main Ingredients
- 2 tbsp oil
- 2 cloves garlic minced
- 1/4 cup chopped green onions
- 3–4 cremini mushrooms finely diced
- 1 small carrot finely diced
- 1 cup kimchi chopped
- 1/2 cup chopped vegan sausages (optional)
- 2 cups cooked white rice
Sauce
- 3 tbsp kimchi brine
- 1 tbsp Gochujang
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, combine the kimchi brine, gochujang paste, sugar, toasted sesame oil, and sesame seeds. Set aside.
- Sauté the aromatics: Heat 2 tablespoons of oil in a wok or non-stick pan over medium heat. Once hot, add the minced garlic and chopped green onions, and sauté for 2-3 minutes, stirring regularly.
- Add the diced veggies: Increase heat to high and add diced carrots and cremini mushrooms. Stir-fry for 2-3 minutes until carrots are almost cooked but still retain slight crunch.
- Add the kimchi and vegan sausages: Add chopped kimchi and vegan sausages if using, cooking for 2 more minutes to combine flavors.
- Add the rice: Add cooked white rice to the pan and stir well to combine with the vegetables and kimchi.
- Pour in the sauce: Add the prepared gochujang sauce and toss the mixture evenly, coating the rice and vegetables.
- Stir-fry: Continue stir-frying the rice mixture for another 3-5 minutes or until the sauce is absorbed and the rice develops a slight char if desired.
- Serve: Garnish with extra chopped green onions and a sprinkle of toasted sesame seeds before serving.
Notes
- Use day-old leftover rice for better texture; freshly cooked rice is too moist for fried rice.
- Cook on high heat in a wok or non-stick pan to achieve a slightly charred, crispy flavor.
- Do not overcook the vegetables; 2-3 minutes is sufficient to keep them slightly crunchy.
- Frozen diced vegetables can be used as a convenient substitute if short on fresh produce.
- Adjust the spiciness by reducing or omitting gochujang; note that this will affect color and flavor balance.
- Optionally add a pinch of MSG or mushroom seasoning to enhance umami flavor for a takeout-style taste.
