Vegan Kimchi Fried Rice Recipes

VEGAN KIMCHI FRIED RICE

Steps:

• Cook the rice according to package directions. For best results, use day old rice.
• In a wok or pan, heat the oil over medium-high heat, add the garlic and ginger, cook until fragrant, about 30 - 60 seconds, stirring frequently. Add the rice, kimchi and frozen veggies, give a good mix, add the tamari and optional gochujang, stir fry for 3 - 4 minutes, or until most of the liquids have been absorbed. Taste for flavor, adding more tamari or chili pepper flakes.
• Spoon into individual bowls with sliced nori sheets, scallions and sesame seeds.
• Leftovers can be kept in the refrigerator for up to 3 days in a covered container. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw before reheating on the stovetop or microwave.

VEGAN KOREAN KIMCHI FRIED RICE

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.

KIMCHI "FRIED" RICE

Steps:

• To make the rice, rice the brown rice well in a colander. Add the brown rice, water and sea salt to a pot and bring to a boil. Turn the heat down to the lowest setting and cover with a tight fitting lid. Simmer on low for 40-45 minutes. Check the rice to see if you need to add a little more water to the pot throughout the cooking time. The finished rice should be plump, tender and slightly chewy.
• To make the fried rice, add the water to a nonstick pan and bring to a simmer. Add the mushrooms and garlic and cook for 3-5 minutes until the mushrooms are tender. Add more water, little by little, if needed,
• Add the carrots, green onion and stir fry veggies and cook for 2-3 more minutes.
• Add the rice, kimchee, tamari, mirin and sea salt and pepper. Stir well and cook for a few minutes, until the whole mixture is hot. Adjust the seasoning as desired.
• Garnish with more green onion and pea shoots or sprouts.