Kimchi fried rice

recipe for kimchi fried rice with maple glazed mushrooms
kimchi fried rice with maple glazed mushrooms

Before I tell you more more about kimchi, I’m hoping you will be curious to give it a try and why not start with this kimchi fried rice recipe? I could eat this almost every day and it’s so versatile. You can use all your leftover veggies and and vegan protein choice. This was my first time making this kimchi fried rice with mushrooms and I’ll for sure be making this again.

What the heck is kimchi?

When it comes to food, I am constantly learning about new ingredients. We are lucky enough to be introduced to exotic foods and ingredients from all parts of the world. I was introduced to kimchi a few years back and fell in love with the tangy taste. Kimchi originated in Korea and is a fermented cabbage condiment .

How is kimchi made?

Kimchi is a pretty easy thing to make. If you can get your hands on Napa cabbage, carrots, ginger, garlic, apples, sea salt and some Korean chilli from your local Asian store, then you are set. Oh and let me not forget the glass jar. The cabbage gets soaked in like warm either with a lot of salt for at least 2 hours. The carrots get grated and the garlic and ginger finely chopped. Then the cabbage gets drained, the mixture gets massaged into the cabbage and then pressed into a glass jar compactly. This then stands for a few days at room temperature and once tangy, goes into the fridge.

Now I know it sounds complicated, but it’s really straight forward. Once you have given it a try you will see. However, if your time is more important than massaging cabbage leaves, there are great store bought kimchi’s. Tip: make sure they have no fish sauce to keep it vegan.

Why should I eat it?

Fermented foods have been given a lot of attention lately. They claim to have many health benefits and support healthy gut digestion. While I don’t know if these claims are 100% true, I love how something as simple as a cabbage has been transformed into a delicious item I could eat daily. Koreans eat it almost daily and I know for sure the older generations are super healthy.

If you wanna give it a go making kimchi, I recommend using Simple Veganista recipe.

What do I use kimchi for?

I love love love kimchi for most things. I add it to burger patties, fried rice, savoury pancakes and poké bowls. This kimchi fried rice is super tasty and took less than 30 minutes to whip up. Go on, give it a try and experience something exotic.

Kimchi fried rice with maple glazed chipotle mushrooms

A delicious Asian inspired meal made vegan. This is pretty quick and simple to make and I would recommend making a bigger batch to have meal prep for the week. It’s loaded with great textures and the kimchi adds a wonderful flavor – plus the benefit of probiotics to keep your tummy happy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Korean, Vegan, Vegetarian
Keyword: high protein, recipes, tofu, vegan fried rice, vegan recipes
Servings: 4 people

Ingredients

  • 1 punnet mushrooms
  • 2 Tbsp Pure Maple Syrup
  • 3 Tbsp oil olive oil
  • 4 Tbsp soya sauce or tamari
  • 1/4 tsp chipotle powder
  • 200 g firm tofu
  • 2 coves minced garlic
  • 200 g kimchi
  • 2 Tbsp kimchi juice
  • 1 head of broccoli florets
  • 2 Cups rice salt and pepper
  • 1/2 tsp turmeric
  • 1 cm or 1/2 inch diced ginger
  • 1 lime

Instructions

  • Slice mushrooms, add 1 Tbsp oil to a pan, heat and saute mushrooms. Once browed add chipotle spice, 1 Tbsp soya sauce/tamari and 2 Tbsp maple syrup. Once a glaze forms on mushrooms remove from heat.
    mushrooms, rice, broccoli, kimchi
  • In a pot bring 2 cups rice with 3.5 cups water and 1 tsp salt to the boil. Lower temperature to lowest and put the lid on for 15-20min. When all the water is gone your rice should be done.
  • In the larger pot add 2 Tbsp oil, heat, add turmeric, diced garlic and diced ginger. Crumble tofu by squeezing in your hands and add to the pot. Add 1 Tbsp soya sauce and throw in chopped broccoli, chopped kimchi and juice of kimchi. Don’t over cook vegetables. I cooked mine for 3 min as I like my broccoli crunchy.
  • Once your rice is done, toss it into the tofu pot and mix thoroughly over heat. You can add more oil if you aren’t calorie conscious but I don’t feel it’s necessary.
  • Plate and enjoy. Best served with some fresh lime juice and/or sriracha.

Notes

This recipe becomes gluten free if you swop the soya sauce for Tamari or liquid aminos. The rice can be swopped with cauliflower rice for a low carb alternative. 

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