Vegan Korean Kimchi Fried Rice Food

KIMCHI FRIED RICE

Kimchi Fried Rice image

Quick and easy Korean kimchi fried rice!

Provided by Sue | My Korean Kitchen

Categories Rice

Time 15m

Number Of Ingredients 12

Ingredients

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) - this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))

Steps:

On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
Add the Kimchi and stir until 80% of it is cooked.
(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
Add the sesame oil and mix them well. Remove from the heat.
Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Nutrition Facts : Calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 311 mg, ServingSize 1 serving

VEGAN KOREAN KIMCHI FRIED RICE

Vegan Korean Kimchi Fried Rice image

This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.

Provided by akhapa

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 18m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
¼ cup diced red onion
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ cup finely chopped kimchi
1 tablespoon rice wine vinegar
1 cup day-old cooked white rice
2 tablespoons white sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons kimchi brine
½ tablespoon sesame oil
salt to taste
ground black pepper to taste

Steps:

Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 41.6 g, Fat 10.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 861.5 mg, Sugar 14.2 g

KIMCHI FRIED RICE

Kimchi Fried Rice image

Like any fried rice, this easy kimchi fried recipe is adaptable-feel free to use any vegetables you have on hand.

Provided by Judy Joo

Number Of Ingredients 9

Ingredients

1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt

Steps:

Cook the basmati rice according to the package instructions and leave to one side.
In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.

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