Kimchi Fried Rice (Vegetarian)
Whip up a quick vegetarian kimchi fried rice that's super satisfying. It uses up your leftover rice and has that perfect tangy kick.
Ingredients
- 2 tablespoons sesame oil
- 4 cloves garlic, finely chopped
- 1 medium onion, finely diced
- 2 cups vegetarian kimchi, chopped
- 0.5 cup kimchi juice (from the kimchi container)
- 4 cups cooked white rice, cold and day-old preferred
- 2 tablespoons gochujang (Korean chili paste)
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 0.5 cup frozen peas and carrots blend
- 1 cup shredded cabbage
- 4 green onions, chopped, for garnish
- 2 tablespoons toasted sesame seeds, for garnish
- 4 sheets roasted seaweed snacks, crumbled, for garnish
Instructions
- Gather all your ingredients. If using fresh rice, cook 2 cups of white rice according to package directions and let it cool completely. Day-old cold rice works best for fried rice.
- Heat 2 tablespoons sesame oil in a large wok or a large non-stick skillet over medium-high heat. Add 4 cloves finely chopped garlic and 1 medium finely diced onion. Cook, stirring frequently, until the onion softens, which should take about 3-4 minutes.
- Add 2 cups chopped vegetarian kimchi to the wok. Cook for another 3-5 minutes, stirring occasionally, allowing the kimchi to caramelize slightly and deepen in flavor.
- Pour in 0.5 cup kimchi juice, 2 tablespoons gochujang (Korean chili paste), 2 teaspoons soy sauce, and 1 teaspoon sugar. Stir everything together well, ensuring the paste is evenly distributed.
- Add 4 cups cold cooked white rice to the wok. Break up any clumps with your spatula and stir vigorously to combine the rice with the kimchi mixture. Cook for 5-7 minutes, pressing the rice against the hot surface of the pan to get some crispy bits.
- Stir in 0.5 cup frozen peas and carrots blend and 1 cup shredded cabbage. Cook for an additional 2-3 minutes, or until the vegetables are heated through but still slightly crisp.
- Divide the kimchi fried rice among 4 serving bowls. Garnish each serving with 1 chopped green onion, 0.5 tablespoon toasted sesame seeds, and 1 crumbled roasted seaweed snack sheet. Serve immediately.