Vegan Korean Kimchi Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a better texture for frying.

Kimchi: Chopped, it adds a tangy and spicy flavor to the dish.

Kimchi juice: The liquid from the kimchi jar, which enhances the flavor.

Soy sauce: Adds a salty and umami taste.

Sesame oil: Provides a nutty aroma and flavor.

Garlic: Minced, it adds a pungent and aromatic base.

Mixed vegetables: Such as carrots, peas, and corn, for added texture and nutrition.

Green onions: Chopped, used as a fresh garnish.

Gochujang: Optional, for an extra spicy kick.

When making fried rice, using day-old cooked rice is crucial. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, has had time to dry out, making it perfect for achieving that ideal, slightly chewy texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to dry it out a bit.

• day-old cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can add a different texture and nutritional profile to the dish.

• chopped kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy flavor and fermented quality, though it lacks the spice of kimchi.

• kimchi juice - Substitute with pickle juice: Pickle juice can add a tangy and slightly salty flavor, mimicking the acidity of kimchi juice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for cooking, though it will lack the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it won't have the same fresh, pungent taste.

• mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and often contain a similar mix of carrots, peas, and corn.

• chopped green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a fresh green color.

• gochujang - Substitute with sriracha: Sriracha can add a similar level of spice and a bit of sweetness, though it lacks the fermented depth of gochujang.

• Allow the kimchi fried rice to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This helps maintain the freshness and flavor of the dish.

• For longer storage, consider freezing the fried rice. Divide it into individual portions to make reheating easier and more convenient.

• Place the individual portions into freezer-safe bags or containers. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label each bag or container with the date of storage. This helps you keep track of how long the fried rice has been stored.

• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the rice.

• Reheat the fried rice in a skillet over medium heat, adding a splash of water or vegetable broth to prevent it from drying out. Stir occasionally until heated through.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Garnish with fresh green onions or a drizzle of sesame oil before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Once the oil is hot, add the leftover kimchi fried rice.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. If the rice seems dry, add a splash of water or vegetable broth to moisten it.
  6. Serve hot, garnished with fresh green onions.

• Microwave Method:

  1. Place the leftover kimchi fried rice in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.
  6. Garnish with green onions before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover kimchi fried rice evenly in an oven-safe dish.
  3. Add a splash of vegetable broth or water to keep it moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Stir halfway through the baking time for even heating.
  7. Garnish with fresh green onions before serving.

• Steamer Method:

  1. Place the leftover kimchi fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir occasionally to ensure even heating.
  6. Garnish with green onions before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Large skillet: An alternative to a wok, providing a flat surface for cooking and ample space for ingredients.

• Spatula: A versatile tool used for stirring and flipping ingredients to ensure even cooking.

• Measuring spoons: Essential for accurately measuring small quantities of ingredients like sesame oil, soy sauce, and gochujang.

• Measuring cups: Used to measure larger quantities of ingredients such as cooked rice and chopped kimchi.

• Knife: A sharp tool necessary for chopping vegetables and green onions.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Garlic press: A handy tool for mincing garlic quickly and efficiently.

• Mixing bowl: Useful for combining ingredients before adding them to the wok or skillet.

• Serving spoon: Ideal for serving the finished kimchi fried rice hot and fresh.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables or pre-chopped fresh ones from the store.

Cook rice in advance: Prepare day-old rice ahead of time to ensure it's ready when you need it.

Pre-mince garlic: Mince garlic in bulk and store it in the fridge for quick use.

Batch cook kimchi fried rice: Double the recipe and store leftovers for quick meals throughout the week.

Use a food processor: Quickly chop kimchi and other vegetables using a food processor.