- 2 cups vegan kimchi* (we used King’s Spicy Kimchi) (one 14-oz. jar has enough kimchi to get you two cups worth)
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon Korean gochujang (fermented chili paste) (we used Haechandle Gochujang Hot Pepper Paste)
- 4 tablespoons coconut cream(we used Thai Kitchen Coconut Cream unsweetened)
- 4 cups cooked jasmine or short-grain rice (we used brown jasmine rice)
- 3 scallions (spring onions), finely sliced
- 1 tablespoon tamari or soy sauce (we used San-J Tamari 50% Less Sodium)
- 1 tablespoon toasted sesame seeds, to garnish
- 4 sheets of nori, toasted and crumbled, to garnish
- Take a colander and set it over a bowl. Place the kimchi in the colander and press on it to drain as much juice from the kimchi as possible (don’t throw the juice away). Chop the kimchi up and leave it off to the side for now.
- Pour the oils into a wok or a skillet (such as a frying pan) (we used a 12-inch cast-iron skillet), setting the heat to medium. Once the oil’s hot, add the kimchi in, stirring constantly for 4 to 5 minutes or until the kimchi is fragrant. Add the gochujang and coconut cream into the skillet, stirring for 1 minute or until they look thoroughly blended. Add the rice, kimchi juice, scallions and tamari into the skillet, stirring to combine. Let the rice mixture cook for another 3 to 4 minutes, stirring occasionally until the rice gets lightly toasted. Place the rice on a serving plate before sprinkling on the sesame seeds and the nori crumbles. Serve right away.
*When we measured out the 2 cups of kimchi, we noticed that there was some juice left at the bottom of the jar. We chose not to add that to the bowl with the juice produced from pressing the kimchi.
The first time we ever tried a kimchi-fried rice, it turned out really bad (like no flavor and the rice was mushy) but this version is so much better ! There’s a nice level of heat to this that made us want to keep coming back for more. The nori and sesame seeds didn’t really add anything to the dish but at least you get some iodine by having the nori with the fried rice ! Hope y’all will enjoy this as much as we did !
This recipe came from “Vegan The Cookbook”.
We weren’t paid in any form to promote Kings, Haechandle, Thai Kitchen, San-J or “Vegan The Cookbook”.
Take care everybody !