Description
Kimchi Fried Rice is a flavorful and easy-to-make Korean-inspired dish that combines sautéed vegetables, kimchi, and cooked rice with a spicy and tangy sauce made from kimchi brine and gochujang. Perfect for using leftover rice, this recipe offers a delicious vegan twist with optional vegan sausages and a slightly charred texture achieved by stir-frying over high heat.
Ingredients
Scale
Main Ingredients
- 2 tbsp oil
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 3-4 cremini mushrooms, finely diced
- 1 small carrot, finely diced
- 1 cup kimchi, chopped
- 1/2 cup chopped vegan sausages (optional)
- 2 cups cooked white rice
Sauce
- 3 tbsp kimchi brine
- 1 tbsp gochujang
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, mix together the kimchi brine, gochujang paste, sugar, toasted sesame oil, and toasted sesame seeds. Set the sauce aside to let the flavors meld.
- Sauté the aromatics: Heat 2 tablespoons of oil in a wok or non-stick pan over medium heat. Add the minced garlic and chopped green onions, sautéing for 2-3 minutes while stirring occasionally until fragrant.
- Add the diced vegetables: Increase the heat to high, then add the finely diced carrots and cremini mushrooms. Stir-fry for 2-3 minutes until the carrots are nearly cooked but still have some crunch.
- Add kimchi and vegan sausages: Stir in the chopped kimchi and vegan sausages if using. Cook for an additional 2 minutes to heat through.
- Add the cooked rice: Incorporate the cooked white rice into the pan, stirring to combine it well with the vegetable mixture.
- Pour in the sauce: Add the prepared gochujang sauce over the rice and vegetables, tossing everything together to evenly coat.
- Stir-fry: Continue stir-frying the rice mixture for another 3-5 minutes, allowing the rice to absorb the sauce and develop a slightly charred texture if desired.
- Serve: Remove from heat and garnish with additional chopped green onions and a sprinkle of toasted sesame seeds before serving.
Notes
- Use day-old leftover rice for best texture, as freshly cooked rice is too moist and can become mushy when fried.
- Cook the fried rice on high heat to achieve a slightly charred and crispy texture typical of restaurant-style fried rice.
- Do not overcook vegetables; 2-3 minutes is sufficient to keep them crisp and flavorful.
- Frozen diced vegetables can be used as a convenient alternative if fresh ones are unavailable.
- Adjust the spiciness by reducing or omitting the gochujang paste. Note this will affect both the flavor and color of the dish.
- Adding a pinch of MSG or mushroom seasoning can enhance the overall umami flavor, making the dish more savory and reminiscent of takeout quality.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
