How To Make Vegan Korean Kimchi Fried Rice
For a unique Korean flavor, we are making this vegan kimchi fried rice with sesame oil and a lot of ginger, plus white wine vinegar for umami.
Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes
Serves:
Ingredients
- 1tbspvegetable oil
- ¼cupred onion,diced
- 1tbspgarlic,minced
- 1½tspginger,minced
- ½cupkimchi,finely chopped
- 1tbsprice wine vinegar
- 1cupwhite rice,day-old cooked
- 2tbspwhite sugar
- 2tbspsoy sauce
- 2tbspkimchi brine
- ½tbspsesame oil
- salt,to taste
- ground black pepper,to taste
Instructions
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Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes.
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Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil.
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Cook and stir until heated through for about 5 minutes.
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Scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.
Nutrition
- Calories: 532.36kcal
- Fat: 11.18g
- Saturated Fat: 1.13g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 2.85g
- Carbohydrates: 97.26g
- Fiber: 2.20g
- Sugar: 14.07g
- Protein: 9.08g
- Sodium: 1011.82mg
- Calcium: 52.54mg
- Potassium: 614.79mg
- Iron: 1.44mg
- Vitamin A: 4.39µg
- Vitamin C: 3.21mg
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