Description
This flavorful Kimchi Fried Rice recipe combines savory kimchi, sautéed vegetables, and a spicy gochujang sauce for a quick and satisfying meal. Perfect for using leftover rice, it offers a delightful balance of tangy, spicy, and umami flavors with a slightly charred finish.
Ingredients
Scale
Main Ingredients
- 2 tbsp oil
- 2 cloves garlic minced
- 1/4 cup green onions chopped
- 3-4 cremini mushrooms finely diced
- 1 small carrot finely diced
- 1 cup kimchi chopped
- 1/2 cup vegan sausages chopped (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. Once hot, add the minced garlic and chopped green onions. Sauté for 2-3 minutes while stirring regularly until fragrant.
- Add the diced veggies: Increase heat to high. Add the diced carrots and cremini mushrooms to the pan and sauté for 2-3 minutes until carrots are almost cooked but still slightly crunchy.
- Add kimchi and vegan sausages: Stir in the chopped kimchi and vegan sausages (if using). Cook for 2 more minutes to allow flavors to combine.
- Add cooked rice: Add the cooked white rice to the pan and stir well to mix it with the vegetables and kimchi.
- Pour in the sauce: Add the prepared gochujang sauce mixture, then toss thoroughly to evenly coat the rice and veggies with the sauce.
- Stir-fry: Continue to sauté the rice for another 3-5 minutes, stirring frequently, until the rice has absorbed the sauce and gets slightly charred if desired.
- Serve: Garnish with extra green onions and a sprinkle of toasted sesame seeds before serving.
Notes
- Use leftover rice for optimal texture; day-old refrigerated rice is dryer and works best.
- Cook on high heat to achieve a slightly charred and crispy fried rice.
- Do not overcook vegetables to keep them tender-crisp; 2-3 minutes is sufficient.
- Frozen diced vegetables can be used as a convenient substitute for fresh vegetables.
- Adjust spiciness by reducing or omitting gochujang paste, but note the color and saltiness may vary.
- Optional: Add a pinch of MSG or mushroom seasoning to elevate the flavor closer to restaurant-quality.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
