Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked White Rice
• 1 cup Kimchi (Vegan and Gluten-Free)
• 1/2 medium Onion
• 1/2 medium Carrot
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 1/2 medium onion, cut into 0.635 cm pieces, and the 1/2 medium carrot, cut into 0.635 cm cubes. Stir-fry for 3 to 5 minutes, or until the vegetables begin to soften and the onion looks slightly translucent.
3. 3Add the 1 cup of kimchi, chopped, to the skillet. Cook, stirring frequently, for 2 to 3 minutes until it smells fragrant and slightly softened.
4. 4Add the 4 cups of cooked white rice, 2 tablespoons of soy sauce (gluten-free tamari), and 1 tablespoon of gochujang (Korean chili paste) to the skillet. Stir everything together thoroughly for 3 to 5 minutes, breaking up any clumps of rice, until the rice is evenly coated and heated through.
5. 5Drizzle the 1 tablespoon of sesame oil over the fried rice and toss well to combine. Cook for 1 more minute.
6. 6Transfer the kimchi fried rice to serving plates. Garnish with the 1 tablespoon of sesame seeds and the 2 stalks of scallions, thinly sliced. Serve immediately.

Substitutions

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