Easy 20-min. Vegan Mushroom Kimchi Fried Rice
Vegan Mushroom Kimchi Fried Rice. Rice fried with onions, kimchi, mushrooms, sesame oil and other aromatic ingredients. A delicious easy recipe that is completely plant-based and very simple. A staple in every Korean kitchen when you’re craving some comforting rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked short grain rice (cold day-old rice that has been crumbled)
- 3 cups cremini mushroom (or button mushrooms, diced)
- 1/2 cup kimchi (vegan kind and finely chopped)
- 1/2 cup onion (finely diced)
- 1/4 cup kimchi juice
- 2 tbsp vegetable oil
- 3 cloves garlic (finely minced)
- 1 tbsp green onion (finely chopped)
- 1 tbsp regular soy sauce ((not dark soy sauce))
- 2 tbsp sesame oil
- 1 tsp sesame seeds (garnish)
- Korean seaweed flakes (garnish and add as needed)
Instructions
- 1
In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
- 2
Next toss in mushrooms. Fry until mushrooms have softened. Be careful not to over cook the mushrooms as they will release a lot of juices into the pan. If they have released a lot of juices, let them cook a bit more to evaporate the liquids in the pan.
- 3
Add in cooked rice, kimchi juice, regular soy sauce, and 1 tbsp of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
- 4
Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!