Description
A flavorful and spicy Korean-inspired Kimchi Fried Rice recipe that's quick to prepare using cooked rice, kimchi, vegetables, and a savory gochujang sauce. This dish is perfect as a satisfying lunch or dinner and can be customized with vegan sausage for extra protein.
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 (approximately 150 g)
- 1/2 cup chopped vegan sausages (optional)
- 2 cups cooked white rice (approximately 350 g)
Sauce
- 3 tbsp kimchi brine (approximately 45 ml)
- 1 tbsp gochujang (approximately 15 g)
- 1 tsp sugar (approximately 4 g)
- 1 tsp toasted sesame oil (approximately 5 ml)
- 1 tsp toasted sesame seeds (approximately 3 g)
Instructions
- Prepare the sauce: In a small bowl, combine the kimchi brine, gochujang paste, sugar, toasted sesame oil, and sesame seeds. Set aside.
- Sauté the aromatics: Heat 2 tablespoons of oil in a wok or non-stick pan over medium heat. Once hot, add minced garlic and chopped green onions, sautéing for 2-3 minutes while stirring regularly.
- Add the diced veggies: Increase the heat to high and add the diced carrots and mushrooms. Sauté for 2-3 minutes until the carrots are almost cooked but still slightly crunchy.
- Add kimchi and vegan sausages: Stir in the chopped kimchi and vegan sausages (if using), and cook for an additional 2 minutes.
- Add the rice: Add the cooked white rice to the pan and stir well to combine with the vegetables.
- Pour in the sauce: Add the prepared gochujang sauce and toss to evenly coat the rice and vegetables.
- Stir-fry: Continue to sauté the rice for another 3-5 minutes until it absorbs the sauce and develops a slight char if desired.
- Serve: Garnish with extra chopped green onions and a sprinkle of sesame seeds before serving.
Notes
- Use leftover rice for best texture, as fresh rice tends to be too moist.
- Cook on high heat to achieve a slightly charred and crispy texture.
- Do not overcook vegetables to keep them crisp and flavorful.
- Frozen diced vegetables can be used as a convenient substitute.
- Adjust the amount of gochujang to control spiciness and color of the dish.
- Optional: Add a pinch of MSG or mushroom seasoning to enhance umami flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
