Now, if you’ve been following my recipes on a regular occasion, you’d probably have seen my vegan kimchi recipe published a few days ago and the step-by-step guide of how to ferment at home. Maybe, you’re stuck with a jar of kimchi and unsure what to do with it? Well, when in doubt, turn it into fried rice. Kimchi fried rice, that is.
The best part about kimchi is that you can basically use it with anything in the kitchen with little (to no) cost at all. All you need is a little creativity and a few pantry staples – that you, more than likely, will probably already have.
Fried rice is one of my lazy meals when I, honestly, do not feel like cooking but need something to fill me up. Being Filipino and living on an island that heavily relies on rice, the only way to make a meal satisfying is…well, serving it with rice. While I don’t need to explain the fundamentals and importance of rice, because I’m sure you all get it, kimchi fried rice is the most appealing looking to me. There is just something so colorful and vibrant about it that makes it appetizing. It’s spicy, savory, nutty, and a little sweet. It’s comforting and it hits all the right notes, in terms of flavor, made in one pot.
I wanted to share this recipe because, given with our situation being stuck at home, probably with a compromised income due to the COVID-19 pandemic and trying to make ends meet, we are always trying to find ways to feed our families without breaking the bank. So I hope you find light in these recipes that I share and find it very useful in times like this.
I always appreciate messages and questions from you all, so if you need someone to talk to about food and what you can make at home without needing to be out, please do not hesitate to reach out to me. Send me a message on my Instagram @theearthkitchen or here. We will all get through this together!
Vegan Kimchi Fried Rice
Equipment
- large skillet / pot
- Spatulas
- clean cutting board & sharp knife
Ingredients
- ½ cup (75g) vegan kimchi see notes
- 1 tbsp gochugaru (Korean red pepper powder; for substitutes, see notes)
- 2 cups (316g) cooked white rice day old, preferred
- 5 cloves garlic minced
- 3 pieces vegan sausage or hotdog links brand of choice (I use the Loma Linda Big Franks; for substitutes, see notes)
- ½ medium white onion chopped
- 3 tbsp tamari or low sodium soy sauce
- 2 tsp brown sugar
- ½ tbsp sesame oil
- ½ tbsp sesame seeds
- 2 stems green onions chopped
- 2 tbsp vegetable or canola oil for frying
- salt & pepper to taste
- strips of nori sheet for garnish or seaweed
Instructions
- Preheat your skillet or pot to medium high. Coat with vegetable or canola oil.
- Sauté onions and garlic until it is fragrant and translucent. Then, add the kimchi and toss until it is well combined. Mix in the gochugaru until ingredients are coated.
- Add the cooked rice into skillet and stir. Pour tamari (or soy sauce) and sesame oil.
- Season with brown sugar, salt, and pepper. Then add the vegan sausages / hotdogs. Mix all ingredients together until all are well combined.
- Turn off heat. Add the green onions and sesame seeds. When ready to serve, garnish with strips of nori sheets or rough pieces of seaweed.
Notes
- Trouble finding vegan kimchi in your store? You can make it at home. All you need to do is prepare 3-4 days in advance. Get the recipe here.
- If you are having troubles find gochugaru, you can substitute with gochujang (Korean red pepper paste), cayenne pepper, or regular red pepper flakes will work just fine.
- Any vegan hotdog/sausages will work. Though, if you are not comfortable with using soy “meats”, you can substitute with fried tofu or tempeh – which will be just as tasty.