Vegan Kimchi Fried Rice

Vegan Kimchi Fried Rice is a flavorful Korean breakfast dish that combines tangy kimchi with fragrant rice and fresh vegetables. It's a quick and satisfying meal packed with nutrients and umami goodness.

Ingredients

• Cooked brown rice - 2 cups
• Kimchi - 1 cup, chopped
• Carrot - 1 medium, diced
• Green onions - 3, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Frozen peas - 1/2 cup
• Toasted sesame seeds - 1 tablespoon (for garnish)

Steps

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add diced carrot and cook for 2-3 minutes until slightly softened.
4. Stir in the chopped kimchi and cook for another 2-3 minutes, allowing the flavors to meld.
5. Add the cooked brown rice and stir well to combine with the kimchi mixture.
6. Pour in the soy sauce and sesame oil, mixing everything thoroughly for about 2-3 minutes until heated through.
7. Add frozen peas and sliced green onions, cooking for an additional 2 minutes.
8. Remove from heat and garnish with toasted sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• High in fiber from brown rice and vegetables, aiding digestion.

Tags