EZ No Chop Kimchi Fried Rice
The Korean Vegan recipe - Korean Vegan
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup kimchi
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp extra virgin olive oil
- 1 cup frozen vegetables
- 1/3 cup JUSTEgg ((or any liquid egg replacer))
- 2 cups cooked rice
- 2 scallion (green party only)
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- 1
Using kitchen shears, cut up your kimchi (if you want).
- 2
Make the sauce by mixing together gochujang and soy sauce.
- 3
Add 1 tbsp of sesame oil and 1/2 tbsp of extra virgin olive oil to a non-stick pan over medium high heat. When the oil begins to shimmer, add the kimchi. Cook for about 2 minutes, until kimchi starts to change color (gets lighter).
- 4
Add frozen vegetables. Cook for about 1 minute. Then, create a well in the center of your cooked veggies and add the liquid egg replacer.
- 5
Allow the egg to cook a little, and then begin to scramble them within the well.
- 6
Incorporate the scrambled egg into the rest of your vegetables and cook for about 2 minutes (until the egg is cooked). Create another well in the center of your vegetables and add 1/2 tbsp of extra virgin olive oil. Add 2 cups of cooked rice.
- 7
Cook the rice in the well for about 1 minute. Then begin mixing together with the vegetables. Cook for about 1 additional minute. Then add sauce.
- 8
Add scallion greens, sesame seeds, and sesame oil. Mix together before eating.