Kimchi Fried Rice // WFPB // EASY OIL FREE VEGAN RECIPES

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.

Introduce the recipe for oil-free kimchi fried rice using organic short grain brown rice and fresh veggies.

Use a julienne peeler to slice 2 carrots into thin julienne strips.

Slice 6 shiitake mushrooms into thin slices, removing stems if necessary.

Finely chop 2 scallions.

To cook the brown rice, combine 1/2 cup of short grain brown rice with 1 cup of water, bring to a boil, then cover and cook on low heat for about 45 minutes until all water is absorbed.

In a non-stick saute pan, bring 1/4 cup of water to a simmer, then add the sliced mushrooms and 2 cloves of minced garlic; sauté until mushrooms are tender, adding more water if necessary.

Add 2 cups of stir fry veggie mix, julienned carrots, 1/4 cup of kimchi, and the cooked brown rice to the pan; stir and let cook for a few more minutes until vegetables are tender.

Add 1 tablespoon of tamari and 1 teaspoon of mirin; stir and let cook for about 3 to 5 minutes.

Season to taste with salt and pepper.

Serve the kimchi fried rice in bowls, garnished with green onions and pea shoots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens