Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.
Ingredients
1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt
Preparation
Step 1
Cook the basmati rice according to the package instructions and leave to one side.
Step 2
In a non-stick pan set over a medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste.
From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved.
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Recipe notes
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