Vegan Kimchi Fried Rice is Korean inspired fried rice that has a complex flavor and intense heat from vegan kimchi with a touch of toasted sesame oil. When you have some leftover rice, kimchi and gochujang, this will be ready and on the table in no time!*The recipe calls for day-old cooked rice
Heat up a large non-stick frying pan at medium-high heat. Pour neutral oil and add garlic. Cook for a minute or so until fragrant and golden brown.
Next, add kimchi and cook for a minute. Then add gochujang and cook for another 30-60 seconds.
Next, add cold plain rice. Use a rice paddle (or cooking utensil) to separate any lump of grains (you can add extra oil to help separating them quicker.) Mix and cook for 2-3 minutes until the rice is reheated and mixed well. Adjust the heat as necessary to avoid burning too quickly.
Season with salt and taste it. Make sure that it is not too salty before adding soy sauce. Lastly, add soy sauce, toasted sesame oil and scallions. Give a quick stir.
Serve and enjoy! Garnish with kizami nori or Korean seaweed and toasted sesame seeds on top (optional but highly recommended.)
Notes
Vegan Kimchi
Be sure to look for vegan kimchi (made with napa cabbage) like my homemade Vegan Kimchi.
Every kimchi taste different. Adjust the amount to your preference.
Don’t use “sauerkraut type” imitation kimchi which won’t taste the same.
Gochujang
Gochujang is Korean fermented red chili paste. It tastes spicy, savory and sweet.
Every gochujang taste different. Adjust the amount to your preference.
I use Gochujang (original) from Mother-in-Law's.
Choice of Rice
For the authentic taste, use Japanese or Korean short grain rice.
Day-old cold rice is the best for making good fried rice! Freshly made rice isn’t recommended (it’ll be mushy and wet.)
It’s important to separate the grains with a rice paddle (or a fork) before adding to the pan and/or during cooking.
Topping Suggestions
It’s optional but highly recommended as they enhance the overall flavor!
Kizami nori is shredded nori seaweed which is a perfect topping for vegan kimchi fried rice.
Korean seaweed (kim or gim) will be a great substitute to kizami nori.
Toasted sesame seed is another great topping. It adds some nuttiness and the aroma.
Cooking Tips
This is one of those recipes that the measurement doesn’t have to be super precise. If you have a little more/less rice, kimchi, gochujang etc., no problem! It may not taste the same as mine but it should work!
As mentioned in “Choice of Rice”, be sure to use day-old cold rice for making great fried rice. Nothing is worse than wet fried rice…