Description
Discover the vibrant flavors of Vegetarian Kimchi Fried Rice, a Korean-inspired comfort dish that blends tangy kimchi with savory brown rice, crisp vegetables, and a hint of sesame. Perfect for a quick, nutritious, and plant‑based meal that bursts with umami and color.
Ingredients
Scale
- 1 cup cooked long‑grain brown rice
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 small onion, chopped
- 1 cup mushrooms, chopped
- 1 cup snap peas
- 1 cup shredded carrot
- 2 cups bok choy, chopped
- 1 tbsp soy sauce or tamari
- ½ cup kimchi, chopped
- 1 tbsp kimchi juice
- 2 eggs
- 1 cup edamame
- 1 tbsp gochujang
- 1 tbsp sesame oil
- Garnish: sliced green onions, torn nori sheets, sesame seeds, toasted cashews
- Optional: fried egg
Instructions
- Cook the brown rice according to package directions and set aside.
- Heat sesame oil in a wok or large skillet over medium heat.
- Add ginger and garlic; sauté until fragrant, about 30 seconds.
- Stir in onion and mushrooms; cook 3–4 minutes until softened.
- Add snap peas, carrot, and bok choy; stir‑fry another 2 minutes.
- Mix in soy sauce, gochujang, chopped kimchi, and kimchi juice; coat vegetables.
- Add the cooked rice and edamame; stir‑fry until heated through and evenly combined.
- Push the mixture to one side of the pan, crack the eggs into the empty space, scramble quickly, then fold into the rice.
- Remove from heat and transfer to a bowl.
- Garnish with sliced green onions, nori strips, sesame seeds, and cashews. Top with a fried egg if desired.
Notes
For extra depth, use brown rice that has been cooked a day ahead. Substitute tamari for a gluten‑free option, or add tofu cubes for additional protein. Store leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of water to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Stir-fry
- Cuisine: Korean
Keywords: vegetarian, kimchi, fried rice, plant-based, Korean