Vegetarian Kimchi Fried Rice {Mom’s Easy Recipe}
This easy Vegetarian Kimchi Fried Rice is packed with bold flavors, tangy kimchi, and fluffy eggs—just like Mom's recipe! A quick, one-pan meal perfect for busy weeknights. Try this customizable and delicious fried rice today!
Servings: 6 servings
Equipment
Ingredients
- 2 cup cooked rice
- 2/3 cup kimchi
- 2 tbsp sesame oil
- 1 stalk green onion
- 1/4 cup frozen peas
- 1/3 cup chopped carrots
- 2 cloves garlic minced
- 2 tbsp coconut aminos
- 2 eggs
Instructions
Veggies
- You will want to begin by chopping your onion, and carrots, along with gathering your other frozen veggies. Then, set aside.
Fried Rice
- Begin by either gathering your leftover rice or cooking fresh rice.
- Next, separate your yolk and egg white. You will add the yolk to the rice, and keep the egg white in a separate little bowl.
- Mix the yolk and rice until well combined, and there is a thin layer of yolk on all of the rice.
- Now, you will want to begin heating oil in a hot pan. Once the oil is hot, add the egg white and cook until it is done. Remove from the heat, and set aside.
- In the same pan, add the green onion and cook until fragrant. Then, add in the carrots and peas. Cook until slightly tender.
- Push the veggies to the side, and add the yolk-y rice to the pan. Stir everything together and then add in the coconut aminos and onion powder.
- Lastly, add in the egg white, and add salt to taste, stir well, and serve!
Notes
Store in an airtight container in the fridge for up to 5 days.