Kimchi Fried Rice

by Oscar


  • 1 tbsp canola or saffron oil
  • 1/2 small yellow onion, diced
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 3/4 cup kim chi, chopped (make sure it’s vegan)
  • 2 tbsp juice from kim chi
  • 1 tbsp gochujang
  • 1 tbsp soy sauce or tamari
  • 2 cups cooked brown or white rice (preferably prepared the day before and left in refrigerator overnight)
  • 1/2 tbsp canola or saffron oil
  • 2 servings scrambled VeganEgg
    • 4 tbsp VeganEgg powder whisked with 1 cup ice cold water, scrambled for 6-8 minutes
  • 1/2 tbsp sesame oil
  • 1 tsp sesame seeds (optional)
  • 2 chopped scallions (optional)


  1. Heat oil over medium-high heat in a large skillet
  2. Add onion and cook until slightly translucent, about 2-3 minutes
  3. Add onion, cook for 2 minutes then add garlic. Cook until fragrant, about 3 minutes
  4. Add kim chi and juice. Cook for about 4 minutes
  5. Add gochujang and soy sauce, cook stirring constantly for about 5 minutes
  6. Once liquid has reduced and thickened, fold in rice and additional canola oil. Stir to mix well and cook, stirring occasionally for 5 minutes.
  7. Add VeganEgg and mix thoroughly. Cook for additional 2 minutes
  8. Remove from heat, stir in sesame oil and sesame seeds, if using.
  9. Serve in individual bowls or plates, topped with scallions.

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