Description
A flavorful and easy-to-make Kimchi Fried Rice recipe that combines sautéed veggies, tangy kimchi, and a spicy gochujang sauce. Perfect for using leftover rice and customizable to your preferred level of spice.
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
- 1/2 cup chopped vegan sausages (optional)
- 2 cups cooked white rice
Sauce
- 3 tbsp kimchi brine
- 1 tbsp Gochujang
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
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. Add the minced garlic and chopped green onions, sauté for 2-3 minutes while stirring regularly.
- Add the diced veggies: Increase the heat to high. Add the diced carrots and mushrooms and cook for 2-3 minutes until carrots are nearly cooked but still slightly crunchy.
- Add the kimchi and vegan sausages: Stir in the chopped kimchi and optional vegan sausages and cook for 2 minutes.
- Add the cooked rice: Add the cooked white rice and stir to combine it well with the vegetables and kimchi mixture.
- Pour in the sauce: Add the prepared gochujang sauce to the pan and toss everything together to coat evenly.
- Stir-fry: Continue stir-frying the rice for another 3-5 minutes until the rice has absorbed the sauce and is slightly charred, if desired.
- Serve: Garnish with extra chopped green onions and a sprinkle of toasted sesame seeds before serving.
Notes
- Use leftover rice refrigerated overnight for better texture as freshly cooked rice can be too moist.
- Cook over high heat using a wok or non-stick pan for a slightly charred and crispy flavor.
- Do not overcook vegetables to avoid mushiness; 2-3 minutes is typically enough.
- Frozen diced vegetables can be used as a convenient substitute.
- Adjust the spiciness by reducing or omitting gochujang paste; this will affect the color and flavor intensity.
- Optionally add a pinch of MSG or mushroom seasoning to enhance the umami flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
