Vegan Kimchi Fried Rice

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 1/2 cups Aged Kimchi
• 2 tablespoons Kimchi Juice
• 2 tablespoons Sesame Oil
• 2 tablespoons Soy Sauce (or Tamari)
• 1-2 teaspoons Gochujang (Korean Chili Paste)
• 1/2 cup Chopped Green Onions
• 2 tablespoons Toasted Sesame Seeds
• 1 tablespoon Neutral Oil (vegetable, canola)
• To taste None Optional: Vegan Gochujang Mayo

Instructions

1. 1Heat neutral oil in a large skillet or wok over medium-high heat.
2. 2Add kimchi and kimchi juice to the skillet and cook for about 5 minutes, stirring occasionally, until slightly softened and fragrant.
3. 3Add the cooked rice to the skillet and break it up with a spatula. Stir-fry for about 5 minutes, ensuring the rice is well combined with the kimchi.
4. 4Stir in soy sauce (or tamari) and gochujang. Mix well to coat the rice evenly. Adjust the amount of gochujang to your spice preference.
5. 5Cook for another 2-3 minutes, allowing the rice to slightly crisp up at the bottom.
6. 6Remove from heat and stir in sesame oil and chopped green onions.
7. 7Garnish with toasted sesame seeds. Serve immediately with an optional drizzle of vegan gochujang mayo.

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