Description
This vegan Kimchi Fried Rice recipe is a flavorful, spicy, and satisfying dish that combines sautéed vegetables, kimchi, and cooked rice tossed in a savory gochujang-based sauce. Perfect for using leftover rice, it's a quick and easy meal with a perfect balance of tangy, spicy, and umami 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 garlic and green onions; sauté for 2-3 minutes, stirring regularly.
- Add the diced veggies: Increase heat to high, add diced carrots and mushrooms, and sauté for 2-3 minutes until carrots are slightly crunchy.
- Add kimchi and vegan sausages: Stir in chopped kimchi and vegan sausages if using; cook for 2 minutes more.
- Add cooked rice: Add cooked rice and stir to combine with vegetables.
- Pour in the sauce: Add the prepared gochujang sauce to the pan and toss to coat the rice and vegetables evenly.
- Stir-fry: Continue sautéing the rice for 3-5 minutes until the rice absorbs the sauce and is slightly charred if desired.
- Serve: Garnish with extra green onions and a sprinkle of sesame seeds before serving.
Notes
- Use leftover rice refrigerated overnight for optimal texture, as freshly cooked rice may be too moist.
- Use a wok or non-stick pan on high heat to achieve a slightly charred and crispy texture.
- Do not overcook vegetables; 2-3 minutes is sufficient to keep them slightly crunchy.
- Frozen diced vegetables can be used as a convenient shortcut.
- Adjust spiciness by reducing or omitting the gochujang paste; note that this will affect color and saltiness.
- Adding a pinch of MSG or mushroom seasoning can enhance the umami flavor, but this is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
