Recipes
Synmia Rosine's Vegan Kimchi Fried Rice
Check Out Synmia's Recipe Video
Makes 4 Servings
ingredients
- 1½ to 2 cups kimchi and its juice, separated
- 1 to 2 tablespoons gochujang, or to taste
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons sunflower oil
- 1 small white onion, diced
- 1-inch knob of ginger, minced
- 4 cloves garlic, minced
- 1 medium carrot, julienned
- ½ cup snap peas, chopped
- 1 jalapeño, seeds removed and diced
- 1 cup fresh shiitake mushrooms, sliced
- 3 cups cooked, day-old white rice
- 1 head butter lettuce, separated into leaves
- 1 scallion, white and green parts thinly sliced, for garnish
- 1 tablespoon roasted black sesame seeds, for garnish
- 1 tablespoon cilantro, finely chopped, for garnish
- 1 lime, quartered, optional
method
- Chop the kimchi or cut with scissors into bite-sized pieces and set aside. In a medium bowl, whisk together the kimchi juice, gochujang, soy sauce, and ¼ teaspoon sesame oil. Set aside.
- Add the sunflower oil to a large skillet and place over medium-high heat. Add the onion, ginger, and garlic and sauté for 2 to 3 minutes or until the onion becomes translucent. Add the carrot, snap peas, jalapeño, and mushrooms. Let cook for 3 to 4 minutes, or until the mushrooms are tender. Add the rice, kimchi, and soy-kimchi sauce and mix together. In a separate large skillet, pour in the remaining sesame oil and place over medium-high heat. Transfer the rice mixture to the large skillet and spread evenly over the surface, then press the rice down gently with a spoon or spatula. Let cook until the bottom of the rice is crispy, about 6 to 8 minutes.
- To make the butter lettuce cups, spoon equal amounts of the fried kimchi rice in the center of the lettuce leaves. Top with the scallions, sesame seeds, and cilantro. Drizzle with a little sesame oil and a squeeze of lime juice.
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