Spicy, flavorful, and easy to make vegan kimchi fried rice!
One of my favorite dishes! This recipe isn’t exactly like traditional kimchi fried rice, especially since it’s vegan, but it’s still DELICIOUS and I love to make it whenever I have kimchi on hand.
Key Ingredients
Long-grain white rice – I like to use long-grain but you can use any rice you prefer.
Sesame oil – adds a nutty flavor and is commonly used in Korean cooking.
Yellow onion – adds flavor and a little sweetness.
Vegan kimchi – make sure the kimchi you buy doesn’t have any anchovies or shrimp. I get mine in the refrigerated vegan section at my local grocery store.
Gochujang – a Korean spicy red chili paste.
Agave (or sweetener of choice) – combats the slight bitterness from the kimchi and enhances flavor.
Garnishing with black sesame seeds not only adds flavor but also gives a nice contrast.
Vegan Kimchi Fried Rice
Ingredients
- 2 cups cooked long grain white rice
- 1 tbsp sesame oil
- ½ cup yellow onion diced
- ½ cup vegan kimchi roughly chopped
- ½ tbsp gochujang
- 1 tsp agave or sweetener of choice
- ¼ cup kimchi juice
- 1 cup frozen peas
- ¼ cup green onion thinly sliced
- black sesame seeds for garnish
Instructions
- Heat the sesame oil in a large pan over medium heat. Add the onions and cook for 1 minute. Add the kimchi, gochujang, and agave, cook for 3-4 minutes. Add the peas and green onion, cook for 2 minutes. Lastly, add the rice and kimchi juice. Mix until everything is evenly coated.
- Using a spatula, flatten the rice onto the pan and let it sit for 1-2 minutes, this will let the the rice absorb all of the kimchi juice and crisp up a little at the bottom. Garnish with green onions and black sesame seeds. Serve immediately.