VEGAN KOREAN KIMCHI FRIED RICE
This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.
Provided by akhapa
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 18m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 41.6 g, Fat 10.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 861.5 mg, Sugar 14.2 g
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lesedi kenosi
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover kimchi and it's also a really delicious and satisfying meal.
Kamran Rk
[email protected]This is the best kimchi fried rice I've ever had. It's so flavorful and delicious. I will definitely be making this again.
Hannah Nuckols
[email protected]This kimchi fried rice is so addictive! I can't stop eating it. It's the perfect combination of flavors and textures.
Rion Ahmed
[email protected]I love the way the kimchi adds a tangy and spicy flavor to the fried rice. It's a really unique and delicious dish.
SEYAM FF Boy
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover kimchi and it's also a really flavorful and satisfying meal.
MDZ MAHIN
[email protected]This recipe was easy to follow and the kimchi fried rice turned out great! I would definitely recommend it.
melissa brookes
[email protected]This was a bit too spicy for me, but I think that's because I used a very spicy kimchi. Next time I'll use a milder kimchi.
Bokamoso Kutlwano Maphakisa
[email protected]I'm not a big fan of kimchi, but I really enjoyed this fried rice. The flavors were really well-balanced.
Amos Neupane
[email protected]This was a great recipe! I made it for my family and they loved it. It's a great way to get them to eat their vegetables.
Eduardo Rodriguez
[email protected]This kimchi fried rice is so flavorful and delicious! I love the addition of the gochujang, which gives it a nice spicy kick.
Shikdar Hafij
[email protected]I love the combination of flavors in this dish. The kimchi adds a nice sourness, and the vegetables add a sweetness and crunch. It's a really well-balanced dish.
Stephanie Johnson
[email protected]This recipe is a great way to use up leftover kimchi. It's also a quick and easy meal to make on a busy weeknight.
Kritan G Vines
[email protected]This was my first time making kimchi fried rice and it turned out great! I followed the recipe exactly and it was easy to follow. The rice was fluffy and flavorful, and the kimchi added a nice kick.
G-XID “SAHARUL YAMIN-BD”
[email protected]I've made this kimchi fried rice recipe several times now and it's always a winner. The flavors are amazing and it's so easy to make. I love that I can use up leftover kimchi in this dish.
Zaria Phillips
[email protected]This kimchi fried rice was a hit with my family! It was easy to make and packed with flavor. The kimchi added a nice tanginess and spice, and the vegetables were cooked perfectly.