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Vegetarian Kimchi fried rice

Vegetarian Kimchi fried rice

Serves : 4
Prep Time : 10-15 MINUTES
Cooking Time : 10 MINUTES

Ingredients

  • Grapeseed Oil – 2 tbsp
  • Red/White Onion – 1 Small, finely chopped
  • Garlic – 3 Cloves, crushed
  • Kimchi – 1 Cup, roughly chopped, plus extra to garnish (plus an additional 2 tablespoons of the kimchi juice)
  • Peas – 1/2 Cup, thawed from frozen
  • Carrot – 1/2 Cup, diced
  • Calrose Rice – 3 Cups, pre-cooked
  • Egg – 2
  • Soy Sauce – 2 tbsp
  • Toasted Sesame Oil – 1 – 2 tsp
  • Spring Onion – to garnish, sliced
  • Seaweed – to garnish
  • Calrose Rice (*)

    • Method

    – In a large wok or pot, heat oil or butter over medium-high. Add onion and garlic, cooking until soft and fragrant, about 3 minutes. Add the kimchi and vegetables, cooking until veggies are cooked through.

    – Once the oil is hot, add the rice and kimchi juice, stirring to combine.

    – Use a spatula to create a well in the middle of the rice so you can see the bottom of the pan. Crack eggs into the hole and cook them until scrambled, then stir to evenly combine with the rice.

    – Stir in soy sauce and sesame oil. Garnish with spring onions and seaweed. Serve warm.


    (*) Pantry recipes can be found in the yufeed app

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