Easy Vegan Kimchi Fried Rice
This vegan kimchi fried rice, which calls for an entire 16-oz jar of kimchi, comes together in a snap and is so flavorful. I love the combination of bok choy and mushrooms, but the recipe is adaptable to any number of vegetables. Be sure to have your ingredients prepped and measure, because once the first vegetables hit the pan, the process moves incredibly quickly. So easy and good!
Ingredients
Cooking Instructions
step 1
Drain Vegan Kimchi (1 jar) in a colander or sieve, reserving the liquid. If necessary, chop the kimchi.
step 2
Heat the Neutral Oil (2 Tbsp) in a large skillet over medium-high heat. Add the green and white part of the Scallion (1 bunch) and cook, stirring frequently, for two to three minutes, or until tender. Add the Broccoli (1 head), season with Soy Sauce (1 Tbsp), and cook, stirring occasionally, for two to three minutes, until the bok choy is bright green and tender.
step 3
Add the kimchi and cook for another minute, or until heated through.
step 4
Stir in the cooked Brown Rice (1 cup), Frozen Shelled Edamame (1 cup), kimchi brine, Toasted Sesame Oil (1 tsp), and Rice Vinegar (2 tsp). Cook, stirring frequently, for about two to three minutes until heated through. Taste and adjust the seasonings if desired. Serve right away with any desired toppings.
