Vegan kimchi fried rice

    18 min

    This vegan Korean fried rice recipe gets a flavour boost from kimchi, garlic, fresh ginger and red onion.

    1 person made this

    Serves: 2 

    • 1 tablespoon vegetable oil
    • 40g diced red onion
    • 1 tablespoon minced garlic
    • 1 1/2 teaspoons minced ginger (optional)
    • 75g finely chopped kimchi
    • 1 tablespoon rice wine vinegar
    • 160g cooked white rice
    • 2 tablespoons honey
    • 2 tablespoons reduced salt soy sauce
    • 2 tablespoons kimchi juice
    • 1/2 tablespoon sesame oil
    • salt to taste
    • ground black pepper to taste

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Heat oil in a large nonstick pan over medium heat. Add red onion, garlic and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, honey, soy sauce, kimchi juice and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the pan to prevent sticking. Season with salt and pepper.

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