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.

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course dinner, lunch

Cuisine korean, vegan

Servings

Calories per serving 242 kcal

Ingredients

1 small yellow onion finely diced
1 tablespoon garlic finely minced
1 tablespoon green onion finely chopped
½ cup kimchi vegan kind and finely chopped
2 tablespoon sesame oil
3 cups cremini mushroom diced
2 tablespoon vegetable oil
1 tablespoon regular soy sauce (not dark soy sauce)
¼ kimchi juice
3 cups cooked short grain rice
2 sheets gim (roasted seaweed)
1 teaspoon 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 tablespoon 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!

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Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

Santoku Knife

Cutting Board

Nutrition