Vegetarian Kimchi Fried Rice
Vegetarian kimchi fried rice is an easy to make and flavorful dish. This is a perfect and tasty way to use up leftover rice.
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Ingredients
- 1 tablespoon Oil
- 4 Green onions or 1 small onion, chopped
- 1" Ginger piece, finely grated
- 2~3 Garlic cloves, finely minced
- 1 cup Mixed vegetables*
- 1 cup Kimchi, drained (juice reserved) and chopped
- 2 tablespoons Kimchi juice
- 1 tablespoon Gochujang
- 4 cups Cooked Brown or White Rice*
- ½ teaspoon Sesame Oil
Topping:
- As needed Toasted Sesame seeds
- As needed Green Onions, finely chopped
Instructions
- Heat oil in a large pan on medium-high heat. Add the green onions, ginger, garlic and cook until fragrant and green onions are cooked, about 2~3 minutes.1 tablespoon Oil, 4 Green onions or 1 small onion, chopped, 1" Ginger piece, finely grated, 2~3 Garlic cloves, finely minced
- Stir in the mixed vegetables and stir fry until the veggies are crisp tender, about 5 minutes.1 cup Mixed vegetables*
- Add the kimchi and cook for 2 minutes. Stir in kimchi juice, gochujang, and rice. Mix well to make sure all the ingredients are combined. Taste and adjust seasoning accordingly. Cook until the edges start to crisp up a little bit, about 5~6 minutes.1 cup Kimchi, drained (juice reserved) and chopped, 2 tablespoons Kimchi juice, 1 tablespoon Gochujang, 4 cups Cooked Brown or White Rice*
- Finally add the sesame oil, mix well and serve hot topped with toasted sesame seeds and green onions. Enjoy!!½ teaspoon Sesame Oil, As needed Toasted Sesame seeds, As needed Green Onions, finely chopped
Notes
- Traditional kimchi has seafood in the form of anchovies and shrimp, so make sure to read the labels thoroughly before buying.
- Do not forget to drain the kimchi and reserve the kimchi juice. This is key because it adds tons of umami flavor to the dish.
- I love using Brown rice here but feel free to use whatever rice you have on hand. Though using chilled, leftover rice is preferred, I have made this dish with freshly made but cooled rice and it works out fine.
- Vegetables ~ you can use any of your favorite veggies. I use frozen mixed veggies, but you can also add broccoli, edamame and so on.
- This kimchi fried rice version is actually 100% vegan too without the fried egg on top.
- Korean fried rice is best when served hot off the pan. But in case, you have any leftovers, store in an airtight container in the fridge for 1 day. Make sure to reheat thoroughly before serving. Please note that the flavor and texture might not be same on the 2nd day.
Nutrition
Calories: 298kcal | Carbohydrates: 55g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 178mg | Potassium: 288mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2465IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg
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