EASIEST Kimchi Fried Rice!

Ingredients

• 2 cups Short‑Grain Rice (cooked, day‑old, cooled in refrigerator)
• 1 cup Vegan Kimchi (store‑bought, already chopped, super sour)
• 2 tablespoons Vegetable Oil (neutral oil for frying)
• 1 tablespoon Toasted Sesame Seeds (lightly toasted in pan)
• 0.5 teaspoon Salt (adjust to taste)
• 1 tablespoon Green Onion (optional garnish, sliced)

Instructions

1. Gather Ingredients

   Measure out 2 cups of cold, day‑old cooked rice, 1 cup of vegan kimchi, 2 Tbsp vegetable oil, 1 Tbsp toasted sesame seeds, and a pinch of salt. Have a serving plate ready.

   Time: PT5M

2. Heat Oil

   Place the skillet over medium‑high heat and add the vegetable oil, letting it heat for about 1 minute until shimmering.

   Time: PT1M

3. Fry Kimchi

   Add the vegan kimchi to the pan, spreading it out flat. Stir‑fry for 3 minutes until it softens and releases its juices, becoming slightly caramelized.

   Time: PT3M

4. Add Rice and Flatten

   Add the cold rice to the pan. Using the spatula, press the rice down to form an even layer, then stir‑fry for about 5 minutes, allowing the bottom to crisp while the rice heats through.

   Time: PT5M

5. Toast Sesame Seeds and Finish

   Sprinkle the toasted sesame seeds over the rice and continue cooking for another 2‑3 minutes, letting the seeds toast and the bottom turn golden brown.

   Time: PT3M

6. Serve

   Slide the fried rice onto a plate, garnish with optional sliced green onion if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

7 g

Carbohydrates

50 g

Fat

19 g

Fiber

3 g