Best 2 Vegan Korean Kimchi Fried Rice Recipes

VEGAN KOREAN KIMCHI FRIED RICE

Vegan Korean Kimchi Fried Rice image

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

Ingredients

1 tablespoon vegetable oil
¼ cup diced red onion
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ cup finely chopped kimchi
1 tablespoon rice wine vinegar
1 cup day-old cooked white rice
2 tablespoons white sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons kimchi brine
½ tablespoon sesame oil
salt to taste
ground black pepper to taste

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

KIMCHI FRIED RICE

Kimchi Fried Rice image

Like any fried rice, this easy kimchi fried recipe is adaptable-feel free to use any vegetables you have on hand.

Provided by Judy Joo

Number Of Ingredients 9

Ingredients

1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt

Steps:

Cook the basmati rice according to the package instructions and leave to one side.
In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.