Description
This is one of my go-to meals when I have leftover rice in the fridge - Vegan Kimchi Fried Rice. Quick & easy and it tastes so good!
Ingredients
Units
Scale
Sauce
- 2 T. gochujang chile paste
- 1 T. gochugaru chile flakes (opt.)
- 1 T. low-sodium soy sauce
- 1 T. rice vinegar
- 1 T. maple syrup
- 1 lg. clove minced garlic
Vegan Kimchi Fried Rice
- 1/4 onion
- 1/4 red bell pepper
- 1 lg. clove garlic
- 1 (6.6 oz.) can of sliced mushrooms (or fresh)
- 1 c. vegan kimchi
- 1 c. frozen peas & carrots
- 3 c. cold, leftover rice
Instructions
- Whisk all sauce ingredients together, set aside
- Saute onion and pepper in 1 few T. veg broth or water, until softened
- Stir in minced garlic
- Add mushrooms, if using fresh - cook down until their liquid has been released
- Add kimchi and stir to combine
- Add frozen veggies and stir to combine
- Add rice, breaking up any clumps
- Add sauce and mix well.
- Simmer until heated through and serve
- Garnish with green onions, sesame seeds, or sriracha
Keywords: vegan kimchi fried rice, oil-free