Vegetarian Korean Kimchi Fried Rice Bowl: A Sumptuous & Healthy Lunch Option

Allergens

Soy (soy sauce)

Ingredients

• 2 cups cooked white rice, chilled
• 1 cup kimchi, chopped
• 1/2 cup carrots, julienned
• 1/2 cup yellow onion, diced
• 1/4 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame seeds, toasted
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add yellow onions and carrots to the pan, cook for 4 minutes until they soften.
3. Stir in gochujang and soy sauce, mix well with vegetables.
4. Gently fold in the chilled white rice, breaking up any clumps.
5. Add chopped kimchi and toss everything together, cooking for another 2 3 minutes until heated through.
6. Season with salt and pepper to taste.
7. Plate the fried rice, garnish with sliced green onions and toasted sesame seeds.

Chef’s Insight

For an extra kick, add some gochugaru (Korean red chili flakes) on top of your dish before serving.

Notes

Feel free to adjust the spiciness of the dish by adding more or less gochujang (Korean chili paste).