Vegan Kimchi Fried Rice

Name: Vegan Kimchi Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 3 cups short grain rice (, cooked and cooled (leftover rice is best!)); 2 tbsp sesame oil; 2 cloves garlic (minced); 1 scallion (chopped, plus more for topping); 1/2 medium onion (diced); 1 cup chopped vegan kimchi; 1/2 cup vegan sausage, chorizo, or ham (chopped (or other protein of choice)); 3 fresh king oyster mushroom (chopped into small cubes/piece); 5 oz enoki or golden mushrooms (or other mushrooms of choice (1 bunch)); 1/4 cup kimchi juice (or kimchi liquid); 1 tbsp gochujang (add more or less to taste); 1/2 tbsp soy sauce (or to taste); Salt and pepper (to taste); Sesame seeds (for topping); Chopped scallion (for topping); 1/4 cup doenjang (or korean soybean paste); 2 tbsp gochujang (or korean chili paste); 2 tbsp room temp. water; 2 tbsp maple syrup (or other liquid sweetener); 2 tsp sesame seeds; 1/4 small onion (roughly chopped); 14 oz extra firm tofu; 1 tsp salt; Neutral oil (for cooking)

Instructions

Prep:5minCook:15min

A quick and really tasty Vegan Kimchi Fried Rice cooked with lots of mushrooms and short grain rice. This is also a great way to use up other leftover veggies and add in some tofu for extra protein, if you’d like! I topped my fried rice with some pan-fried tofu with Ssamjang sauce. You can also check out the recipes below.

Updated at: Fri, 22 Nov 2024 21:07:41 GMT