Korean Kimchi Fried Rice

Full disclosure, I am not Korean but I do eat a lot of food and this is one of my favorite fried rice dishes. Its plant based, not heavy at all and the creaminess of the egg blends in amazing and makes it so satisfying!


  • 4 ounce Cremini Mushrooms (Quartered
  • 2 medium eggs
  • 1/2 of jasmine rice
  • 2 ounce diced carrots
  • 1/3 cup peas
  • 3 ounce gochujang style sauce
  • 3 ounce vegan Daikon Kimchi (Chopped small)
  • 1 scallion (Garnish)
  • 1 tsp sesame seeds (Garnish)


Bring the jasmines rice and 1 cup of water to a boil in a small pot with a pinch of salt. Stir and reduce to a medium low heat with lid on. Simmer for 1 6-18 minutes/ until the rice is tender and the water is absorbed.

Clean the mushrooms while rice is boiling with a damp paper towel and quarter. Place in a bowel and add half of the gochujang sauce. Toss to coat. Let marinate for five minutes.

Roughly chop daikon and thinly slice scallion at an angle. Heat about half a tablespoon of oil in pan over medium heat. Add mushrooms and any access marinade to pan. Stir and cook to golden brown, 2-3 minutes then stir again and let go for another 2-3 minutes undisturbed. Transfer to a plate.

Heat another half a table spoon of cooking oil over meduim heat. Add c arrots, peas, and kimchi to the pan and cook for 4-5 minutes stirring occasionally. Transfer rice to the pan. Stire to combine and cook for 3-4 minutes or until rice is slightly browned. Remove from heat and add the rest of the gochujang sauce. Salt and pepper to taste .

Fry your eggs and plate with one egg on each, garnishing with sesame seeds and scallions.

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