Vegan Korean Kimchi Fried Rice
Ingredients18 m servings 275
- 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.
- Cook's Notes:
- I prefer jasmine rice and Sempio® brand soy sauce.
- If you are not cooking for a vegan, feel free to add thinly sliced chicken breast and/or a fried egg on top of each bowl. Use honey instead of white sugar.
Per Serving: 275 calories; 10.6 41.6 4.1 0 861 Full nutrition
ReviewsRead all reviews 4
this is delicious & fairly easy to throw together. just a tip for those cooking this FOR a vegan: honey is generally not considered vegan. i would use regular sugar to be safe. happy eating :)
Made this with leftover medium grain white rice and doubled the recipe. That, along with sunny side eggs on top (humanely raised), made a perfect dinner for 2+. It could feed more if also served...
I usually don't like kimchi, but this flavor combination with rice and the sauces coming together really made everything delicious! Definitely healthier than what I usually eat and it definitely...