Vegan Kimchi Fried Rice
Description
This vegan kimchi fried rice, which calls for an entire 16-oz jar of kimchi, comes together in a snap and is so flavorful. I love the combination of bok choy and mushrooms, but the recipe is adaptable to any number of vegetables. Be sure to have your ingredients prepped and measure, because once the first vegetables hit the pan, the process moves incredibly quickly. So easy and good!
Ingreadient :
- 3 cups (540 g) leftover cooked brown rice
- 1 16-oz jar kimchi, see notes
- 1 cup frozen edamame
- 3 baby bok choy, chopped, or other vegetables, such as 1 small head broccoli and 1/2 lb. shiitake mushrooms, see notes
- 2 tablespoons neutral vegetable oil
- 1 bunch scallions, white and pale green parts, chopped
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- Tamari or soy sauce as needed, I use about 1 tablespoon
- sesame seeds, scallions, Sriracha, and/or pickled ginger for serving, optional
Direction :
- Drain the kimchi in a colander or sieve, reserving the liquid. If necessary chop the kimchi — with the … brand, there’s no need to chop it.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the bok choy (or broccoli if using), season with a pinch of salt, and cook, stirring occasionally, for 2 to 3 minutes, until the bok choy (or broccoli) is bright green and tender. If using shiitake mushrooms, add them now with another pinch of salt, and cook for another 2 minutes or until they are tender. Add the kimchi and cook for another minute, or until heated through.
- Stir in the rice, edamame, kimchi brine, toasted sesame oil, and rice vinegar. Cook, stirring frequently, for about 2 to 3 minutes until heated through. Taste and adjust the seasonings if desired. I add a tablespoon of Tamari or soy sauce, but you may not need it or as much of it depending on the acidity and saltiness of the kimchi. Serve right away with any desired toppings.
