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.

Kimjang Kimchi Festival

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

  1. 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.
  2. Add in garlic and cook for 30 seconds minute.
  3. 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.
  4. Add salt and pepper to taste.