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+ servings
vegan mushroom kimchi fried rice

Easy 20-min. Vegan Mushroom Kimchi Fried Rice

Christie Lai
Vegan Mushroom Kimchi Fried Rice. Rice fried with onions, kimchi, mushrooms, sesame oil and other aromatic ingredients. A delicious easy recipe that is completely plant-based and very simple. A staple in every Korean kitchen when you’re craving some comforting rice.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Korean, Vegan
Servings 5
Calories per serving 242 kcal

Ingredients
  

  • 3 cups cooked short grain rice
  • 3 cups cremini mushroom or button mushrooms, diced
  • ½ cup kimchi vegan kind and finely chopped
  • 1 small onion finely diced
  • ¼ kimchi juice
  • 2 tablespoon vegetable oil
  • 1 tablespoon garlic finely minced
  • 1 tablespoon green onion finely chopped
  • 1 tablespoon regular soy sauce (not dark soy sauce)
  • 2 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • Korean seaweed flakes as needed

Instructions
 

  • In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
  • Next toss in mushrooms. Fry until mushrooms have softened, about 3-4 minutes.
  • Add cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
  • Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 242kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 210mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg