🌶️ Kimchi Fried Rice | 1 pan | 30 minutes | vegan

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Heat up some toasted sesame oil in your frying pan.

Add onion and garlic and a good pinch of salt; fry until the onion starts to turn golden.

Add cooked rice, frozen peas, a little gochujang, some liquid from your jar of kimchi, and a little maple syrup; mix well.

If you want your rice to be less spicy, you can use less gochujang and more maple syrup.

Spread the rice out flat in the pan and let it cook for a little bit until some of the rice starts to get crispy on the bottom.

Fluff the rice and then remove the pan from the heat.

Add your kimchi to the rice and fold it in.

Top it off with green onion, sesame seeds, and some crumbled nori sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens