Vegetarian Kimchi Fried Rice

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Vegetarian Kimchi Fried Rice

This comforting vegetarian kimchi fried rice is an easy dish made with leftover cooked rice. A comforting and quick meal with amazing Korean flavors.

Prep Time5

Cook Time10

Course: Dinner, lunch, Main Course, Side Dish

Cuisine: Korean

Keyword: fried rice, kimchi, rice

Servings:

Calories: 344kcal

Author: Tonje

Cost: Cheap

Ingredients

3 cups leftover cooked rice (500 g)
1 cup frozen green peas (200 g)
1 cup kimchi (350 g)
3 garlic cloves
1 onion
2 tablespoon vegetable oil
4 eggs
2 scallions
2 tablespoon toasted sesame seeds

Instructions

Start by heating up the oil in a wok or large skillet on medium to high heat. Then add the leftover cooked rice along with finely minced garlic and diced onion. Stir fry these for a minute or two, until the onion is soft and translucent.
Then, add the frozen green peas and kimchi to the wok, and stir fry for another 3-4 minutes. All ingredients, including the peas, should be heated through before removing the stir fry from the heat.
Serve the kimchi fried rice with sliced scallions, toasted sesame seeds and optionally a fried or poached egg on top.

Notes

Leftovers

You can store leftover vegetarian kimchi fried rice in airtight containers in a refrigerator for up to 5 days.

Serve the leftovers cold, or warm them up in a microwave or skillet before serving.

If you wish to serve the fried rice with an egg on top, I highly recommend frying the egg before serving, instead of storing the leftovers with an egg. A freshly fried egg tastes much better than a cold one!

Top tips

You can use any leftover cooked medium or long grain rice, such as basmati or jasmine rice. Avoid using arborio rice or other short grain rice.
Feel free to use leftover rice that’s been stored in a refrigerator from yesterday’s dinner. If you don’t have any leftover rice, you can boil rice and immediately transfer it to the hot skillet.

Nutrition