Kimchi Fried Rice (VG, GF)

Fluffy rice, spicy & tangy kimchi, creamy potato & crunchy veg.  ❤️  ❤️  ❤️

Vegan, gluten free, allium free and oil free.

The rice will soak up all the flavours of the kimchi juice. So if you LOVE the spiciness and tanginess of kimchi, this is a recipe for you!

I used homemade vegan kimchi for this dish. I always prefer to make my own as it’s cheaper + I can make it to my own tastebud’s liking.

But if you don’t have the ingredients or time to make your own vegan kimchi, feel free to buy it! Just make sure it doesn’t contain any animal products – please watch out for fish sauce and minced shrimp!

Fried rice is actually one of the first dishes I ever learnt to make at school (we had Food Tech/Hospitality classes in Year 7). Rice + veggies + soy sauce + salt = ultra basic fried rice. You can’t really stuff up fried rice (unless you overcook the rice in the first place I guess ahahaha). If 12 year old can do it, you can too!

For rice, you can use leftover rice or fresh – white or brown – As long as it isn’t too overcooked or under. ‘Crunchy’ or ‘stodgy’ rice is very unpleasant. You want fluffy and tender defined grains of rice.

You can use whatever vegetables you want/have in your fridge/can afford. My favourites include potato, carrot, capsicum, green beans, broccoli and chinese cabbage. But I’ve even used frozen mixed veg before!

Kimchi fried rice is also absolutely perf for this chilly weather. But whatever season you have fried rice, it’s always soooo satisying steeeeeaming hot!

Simplicity: 3.5/5     Deliciousness: 3.5/5     Nutrition: 3/5

Serves 3 – 4

Ingredients

• 1 cup of rice (I like to use basmati)
• 1 cup of vegan kimchi
• 1/3 cup kimchi juice
• 1 cup diced potato
• 3/4 cup diced carrot
• 3/4 cup sliced pea pods
• 10 green beans (at least – you can obviously have more)
• 1 ½ tbsp tamari
• Himalayan pink salt
• sesame seeds

Method

1. Cook the rice. Use whatever method you are most familiar with – rice cooker or stove top. Once cooked, use a rice paddle to break up the rice.
2. Dice the green beans. Boil water in your frying pan. Place the green beans in and cook until tender (approx. 2 minutes). Remove with a slotted spoon into a bowl. Set aside.
3. In the same frying pan full of boiling water, place the diced potato in. Cook on high heat until just cooked through/tender (approx. 8-10 minutes). Drain.
4. Wipe dry your frying pan. Place it back on the stove and heat it up again. Add the diced carrot and kimchi. Stir fry on medium-high heat for approximately 3 minutes – stirring occasionally. Then add the sliced pea pods and cook for 1 minute.
5. Add the potato and rice to the pan. Carefully stir fry to ensure all the ingredients are evenly distributed. Add the kimchi juice all over the rice.
6. Add the tamari and stir.
7. Season with salt to taste.
8. Turn off the heat. Serve with green beans and sesame.
9. ENJOY!!