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Kimchi “Fried” Rice // Easy Oil Free Vegan Recipe

February 12, 2021 by Rachel Carr Leave a Comment

Kimchi Fried Rice

Kimchi Fried Rice

Kimchi Fried Rice is one of my favorite healthy grain meals to whip up on a busy week-night! It’s such an easy way to use extra grains and veggies in your frig. In this version I used mushrooms, carrots and green onions, but I think it would be delicious with broccoli, broccolini, bell pepper, daikon radish, and even winter squash. 

Water Sautéeing

Make Kimchi Fried Rice oil free with this simple technique for water sautéing your veggies and you don’t need to use 1 drop of oil! Just “stir fry” with water and add a little tamari and mirin (cooking rice wine) at the end for flavor. Only add as much water as you need to keep the veggies from sticking to the pan. This is a great technique to use for all kinds of dishes if you are interested in cooking light.

Kimchi

It’s a great idea to try to eat more fermented veggies regularly, I love kimchi because it’s so flavorful and has a nice spicy kick! Chop it up well for this recipe so you get the flavor in every bite!

Interested in more oil free dishes? Check out these recipes!

Kimchi "Fried" Rice
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Brown rice, kimchi and healthy shiitake mushrooms make an easy, healthy whole grain meal that is ready in under 20 minutes!
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 2 servings
Ingredients
Brown Rice
  • ½ cup brown rice, dry
  • 1 cup water
  • ½ teaspoon sea salt
Fried Rice
  • ¼ cup water
  • 6 shiitake mushrooms
  • 2 cloves garlic, minced
  • 2 small carrots, julienned
  • 2 green onions, chopped
  • 2 cup stir fry veg mix
  • 2 cups cooked brown rice (see recipe above)
  • ¼ cup kimchi, chopped
  • 1 tablespoon tamari
  • 1 teaspoon mirin
  • Salt and pepper to taste
  • Garnish: green onion, pea shoots or sprouts
Instructions
  1. To make the rice, rice the brown rice well in a colander. Add the brown rice, water and sea salt to a pot and bring to a boil. Turn the heat down to the lowest setting and cover with a tight fitting lid. Simmer on low for 40-45 minutes. Check the rice to see if you need to add a little more water to the pot throughout the cooking time. The finished rice should be plump, tender and slightly chewy.
  2. To make the fried rice, add the water to a nonstick pan and bring to a simmer. Add the mushrooms and garlic and cook for 3-5 minutes until the mushrooms are tender. Add more water, little by little, if needed,
  3. Add the carrots, green onion and stir fry veggies and cook for 2-3 more minutes.
  4. Add the rice, kimchee, tamari, mirin and sea salt and pepper. Stir well and cook for a few minutes, until the whole mixture is hot. Adjust the seasoning as desired.
  5. Garnish with more green onion and pea shoots or sprouts.
3.5.3208

Kimchi Fried Rice

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Filed Under: Entrees, Fall Recipes, Gluten Free, Lunch, Oil Free, Spring Recipes, Summer Recipes, Supper, Vegan, Vegan Cooking Basics, Vegetarian, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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