Vegan Mushroom Kimchi Fried Rice (20-min. Recipe)
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.
Ingredients
- 1 small yellow onion finely diced
- 1 tbsp garlic finely minced
- 1 tbsp green onion finely chopped
- ½ cup kimchi vegan kind and finely chopped
- 2 tbsp sesame oil
- 3 cups cremini mushroom diced
- 2 tbsp vegetable oil
- 1 tbsp regular soy sauce not light or dark!
- ¼ kimchi juice
- 3 cups cooked sushi rice
- 2 sheets gim (roasted seaweed)
- 1 tsp sesame seeds
Instructions
- In a hot pan set over medium heat, add your cooking oil. Next add diced cooking onion, minced garlic, green onion and chopped kimchi. Give it a mix and fry until the kimchi softens and releases some juice, about 2 minutes.
- Next toss in diced mushrooms and give it a mix. Fry until mushrooms have softened, about 3-4 minutes.
- Then add cooked rice, kimchi juice, soy sauce, and 1 tbsp of the sesame oil. Give everything a mix until it’s well combined and every rice granule is coloured red, about 3 minutes. When rice begins to steam, transfer to a plate. Garnish with crushed roasted seaweed, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
NOTES
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Suggested Equipment & Products
Large Non-Stick Pan
Measuring Set
Santoku Knife
Cutting Board
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