A delicious and satisfying dish, vegan kimchi fried rice is a must-try recipe for those looking to add more plant-based meals to their diet. Packed with flavorful veggies and a touch of spice, this quick and easy recipe is sure to become a favorite in your household. So, grab your apron and let’s get cooking!
Quick And Easy Vegan Kimchi Fried Rice
To kickstart this recipe, we’ll need some basic ingredients that are likely already in your pantry. You’ll need:
- 2 cups of cooked rice
- 1 cup of kimchi
- 1/2 cup of diced carrots
- 1/2 cup of frozen peas
- 1/2 cup of chopped green onions
- 2 tablespoons of tamari or soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar (optional)
- A pinch of salt and pepper
Now, let’s dive into the cooking process. Follow these simple steps:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced carrots and cook for about 2-3 minutes, until they start to soften.
- Next, add the frozen peas and cook for an additional 2 minutes.
- Now it’s time to introduce the star of the dish – kimchi! Add the kimchi to the skillet and cook for another 2-3 minutes, allowing the flavors to meld together.
- Mix in the cooked rice and stir fry for 5-7 minutes, ensuring that everything is well combined.
- Drizzle the tamari or soy sauce, sesame oil, and sugar (if desired) over the mixture. Season with salt and pepper, to taste.
- Continue cooking for an additional 2-3 minutes, making sure all the ingredients are evenly coated and heated through.
And there you have it! Your delicious vegan kimchi fried rice is ready to be enjoyed. Serve it hot, and garnish with a sprinkle of chopped green onions for an extra pop of freshness. This vibrant dish is perfect as a main course or even as a satisfying side dish.
If you’re feeling adventurous and want to take your love for kimchi to the next level, why not try making your own homemade vegan kimchi? Here’s a simple recipe to get you started:
Homemade Kimchi Recipe
For the homemade vegan kimchi, you’ll need:
- 1 head of Napa cabbage
- 1/4 cup of sea salt
- 3 tablespoons of gochugaru (Korean red pepper flakes)
- 2 tablespoons of finely chopped garlic
- 2 tablespoons of finely chopped ginger
- 1 tablespoon of tamari or soy sauce
- 1 tablespoon of maple syrup
- 1 cup of daikon radish, julienned
- 1/2 cup of grated carrot
- 4 green onions, sliced
Follow these steps to create your own batch of flavorful homemade kimchi:
- Begin by cutting the Napa cabbage into quarters, removing the core. Then, cut each quarter into bite-sized pieces.
- Place the cabbage in a large bowl and sprinkle the sea salt over it. Massage the salt into the cabbage leaves and let it sit for approximately 2 hours, allowing the cabbage to wilt.
- Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.
- In a separate bowl, combine the gochugaru, garlic, ginger, tamari or soy sauce, and maple syrup. Mix well to create a paste.
- Add the daikon radish, grated carrot, and green onions to the paste, and mix until all the vegetables are well coated.
- Gently fold in the rinsed and drained cabbage, ensuring that the paste is evenly distributed.
- Transfer the kimchi mixture into a clean jar, pressing it down firmly to remove any air bubbles. Leave about an inch of space at the top of the jar.
- Seal the jar tightly and let it ferment at room temperature for 1-2 days. After that, refrigerate the kimchi to slow down the fermentation process.
Enjoy your homemade kimchi as a side dish, in salads, or incorporate it into various recipes, such as this delicious vegan kimchi fried rice. The possibilities are endless!
So, whether you choose to make the quick and easy vegan kimchi fried rice or embark on a homemade kimchi adventure, these recipes are sure to tickle your taste buds and leave you craving more. Explore the wonders of plant-based cuisine and savor the flavors that come with it!
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