Vegan kimchi fried rice is a great way to explore the vibrant flavour that kimchi offers.

Kimchi Fried Rice [Vegan]

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Serves

4

Cooking Time

50

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Ingredients

For the Stir Fry:

  • 2 cloves garlic - finely chopped
  • 1 cup kimchi - roughly chopped (especially if there's some if your some larger pieces in it)
  • 3 cup mushrooms - we often use a selection of Asian mushrooms like king oyster, enoki and shimejii
  • 4 cup vegetables – like carrots, tenderstem broccoli and green beans – seasonal is best
  • 1.58 cups brown rice
  • 1 tablespoon sesame oil
  • Optional: spring onion, sesame seeds and strips of nori (seaweed) are all great as garnishes for this dish

For the Sauce:

  • 1 tablespoon Korean chilli paste (gochujang) – this has a pretty unique flavour so you won't get quite the same result if you use another type of chilli paste, but it'll still be good.
  • 2 tablespoon soy sauce
  • 1 tablespoon vegan honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
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Preparation

  1. If you haven't pre-cooked your rice, get that on to cook now – the brown rice we buy usually takes 25-30 minutes to cook and the rest of the dish is only going to take around 20 minutes.
  2. Mix all the sauce ingredients in a bowl and set to one side for later.
  3. In a large wok, add the sesame oil and bring up to a medium heat.
  4. Fry the garlic for a minute, being careful not to burn it, then chuck in your mushrooms and cook for a few minutes until they've softened up. If you're using enoki mushrooms (the really thin ones), don't add those until you add the rice to heat through.
  5. Add the kimchi and the rest of your vegetables and fry for around 5 minutes – meaning the veg will be hot but still fresh and crunchy.
  6. Pop the rice in the pan, give everything a quick stir, then pour the sauce over and give everything a more thorough stir – you only need to heat the rice up at this point, so as soon as that's done, it's ready!
  7. Serve up into some big bowls, garnish with sesame seeds, nori and spring onions (if using) – that's it – your spicy, rich and delicious vegan kimchi stir fry is ready to eat!

Notes

For the chilli flakes, this really depends on how spicy your kimchi is and how spicy you want your food! It's worth nothing that gochugaru is a little sweeter and less spicy than regular chilli flakes, in case you're substituting. If you pre-cook your rice, the rest of this dish will come together in the space of about 20 minutes!

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