Vegan Korean Kimchi Fried Rice

This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.

• Preparation Time: 10 mins
• Cooking Time: 8 mins
• Total Time: 18 mins
• Calories: 275 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• salt to taste
• ground black pepper to taste
• 1 tablespoon minced garlic
• 1 tablespoon rice wine vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 cup day-old cooked white rice
• 2 tablespoons kimchi brine
• 1.5 teaspoons minced ginger
• 0.25 cup diced red onion
• 0.5 tablespoon sesame oil
• 0.5 cup finely chopped kimchi

Recipe Instructions

Step 1

Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.