Vegan Kimchi Fried Rice
Fried rice is a classic dish around the world. It's usually a mix of leftover food and in different parts of the world, those can be different things. I love the idea of using kimchi because not only does in provide crunch and a ton of flavor, but the red from the chilis in its juice colors the rice beautifully. It's a great vegan dish because you're not short of flavor and any additions you add be it mushrooms, tofu or more veggies will only contribut more flavor texture to the dish.
I recently went to this annual kimjang kimchi festival event in southern Massachusetts. Basically during the kimchi festival, families in Korea come together and make a ton of kimchi for the year. It is an event that UNESCO has recognized as a world heritage
Vegan Kimchi Fried Rice
(Serves 2-3)
- 3 tablespoons olive oil
- 1/2 large onion
- 1 stalk scallion
- 1 teaspoon garlic (finely chopped)
- 1/2 cup kimchi
- 1/2 teaspoon soy sauce
- 1/2 teaspoon vegan fish sauce
- 4 tablespoons kimchi liquid
- 1/4 cup dried shitake mushrooms, rehydrated
- 3 cups white rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup tofu, cubed (optional)
Directions
- Heat 2 tablespoon of the oil in a large frying pan over medium to medium high heat. Add chopped onions with small pinch of salt and saute for 3-4 minutes until onions are translucent.
- Add in garlic and cook for 30 seconds minute.
- Turn heat to medium high. Add in rice, kimchi, kimchi juice, soy sauce, vegan fish sauce. Then add in the shitake mushrooms and cook for 1-2 minutes, stirring constantly.
- Add salt and pepper to taste.