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Vegan Korean Kimchi Fried Rice Recipe (20 Minute)

This 20-Minute Vegan Korean Kimchi Fried Rice combines tangy kimchi, savory tamari, and aromatic garlic for a quick, plant-based meal!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 2 servings

Equipment

  • Skillet
  • Fine Hole Grater

Ingredients
  

  • 1 tbsp avocado oil
  • 2 tsp fresh garlic  finely grated
  • 1 tsp fresh ginger  finely grated
  • ⅔ cup red onion diced
  • 2 tbsp green onion chopped
  • ⅔ cup white button mushrooms sliced
  • 1 cup white parboiled rice dry
  • 2 cups vegetable broth
  • ⅓ cup kimchi
  • 2 tbsp tamari
  • 1 tbsp sesame oil

Instructions
 

  • In a skillet over medium heat, add in the avocado oil. Once hot, add in the garlic, ginger, red onion, green onion and mushrooms. Stir for about 2 minutes, until the onions are softened.
  • Add in the vegetable broth with the rice. Let it cook, 90% covered with a lid, for 15 minutes on medium heat, stirring occasionally.
  • Once the rice is cooked, fold in the kimchi.
  • Remove from the heat and transfer to two serving bowls. Optionally, garnish with green onions before serving. Enjoy!

Notes