Yield: 4
Kimchi Fried Rice
This dish is a satisfying and spicy twist on classic fried rice, featuring the bold flavors of vegan kimchi. It's a quick and delicious meal that's perfect for using up leftover rice and enjoying the tangy, umami goodness of kimchi.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 2 green onions sliced; white and green parts divided
- 2 cloves garlic minced
- 1 cup frozen peas
- 1 cup carrots diced or grated
- 1 packed cup kimchi roughly chopped
- 4 cups cooked white or brown rice
- 2 tablespoons tamari liquid aminos, or soy sauce
- 1 teaspoon toasted sesame oil optional
- sriracha or gochujang to taste (optional; if the kimchi is not spicy enough)
Instructions
- Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.
- Add the rice and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.
- Serve: divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.
