Description
This vegan Kimchi Fried Rice is a flavorful and vibrant dish that combines sautéed vegetables, tangy kimchi, and a spicy gochujang sauce. It's an easy and satisfying meal perfect for using leftover rice and packed with Korean-inspired flavors.
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. Add minced garlic and chopped green onions. Sauté for 2-3 minutes, stirring regularly.
- Add the diced veggies: Turn the heat to high. Add diced carrots and mushrooms. Cook for 2-3 minutes until carrots are almost cooked but still slightly crunchy.
- Add kimchi and vegan sausages: Stir in chopped kimchi and optional vegan sausages. Cook for 2 minutes.
- Add the rice: Add 2 cups of cooked white rice to the pan. Stir to combine with the vegetables.
- Pour in the sauce: Add the prepared gochujang sauce. Toss everything to coat the rice and vegetables evenly.
- Stir-fry: Continue sautéing the rice for 3-5 minutes, allowing it to absorb the sauce and slightly char if desired.
- Serve: Garnish with additional green onions and a sprinkle of sesame seeds before serving.
Notes
- Use day-old leftover rice for better texture; freshly cooked rice can be too moist.
- Cook over high heat in a wok or non-stick pan to achieve a slight char and crispiness.
- Do not overcook vegetables to avoid mushiness; 2-3 minutes is sufficient.
- You can substitute fresh vegetables with a mix of frozen diced vegetables to save time.
- Adjust the spiciness by reducing or omitting gochujang paste; this will also affect the color and saltiness.
- Optional: Add a pinch of MSG or mushroom seasoning to enhance umami flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
