Kimchi Fried Rice with Thai Herbs

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of the chili paste make kimchi fried rice a beloved dish all over the world. This vegan take on kimchi fried rice has a bit of an Asian fusion twist, with the addition of Thai herbs and crispy fried egg roll strips for a garnish.

 
 

Yield: 4 Portions

Method

1.     Prepare the Rice: Cook jasmine rice according to the package directions. Spread it onto a baking sheet to cool completely, then refrigerate overnight to dry out. This ensures better texture for stir-frying.

2.     Crisp the Rice: Heat oil in a non-stick pan or flattop griddle. Spread rice in a thin, even layer and cook undisturbed until golden and crisp on the bottom. Flip or stir to achieve crispy bits throughout. Set aside.

3.     Make the Stir Fry Base: Heat a wok or large sauté pan over medium-high heat. Add oil and swirl to coat.

4.     Stir fry garlic and ginger until fragrant, about 30 seconds. Add onions and mushrooms, cooking until softened and slightly caramelized.

5.     Stir in chopped kimchi, bok choy, and carrots. Cook for 1-2 minutes, allowing the flavors to meld.

6.     Add Sauce and Rice: Pour the sauce into the wok, stirring to coat the vegetables. Bring to a boil and let it reduce slightly (about 2–3 minutes).

7.     Add the rice, breaking it up with a spatula and tossing to combine with the sauce and vegetables. Stir-fry over medium heat until the rice absorbs the sauce and is hot and slightly browned, about 3-4 minutes.

8.     Adjust seasoning with soy sauce, sesame oil, or additional kimchi juice as needed.

9.     Finish with Herbs: Stir in green onions and Thai basil leaves. Toss gently and remove from heat.

10.  Prepare Garnish: Thinly slice Nasoya Egg Roll Wrappers and fry in hot oil until golden and crisp. Drain on paper towels.

11.  Serve: Plate the fried rice and garnish with crispy wonton strips, additional Thai basil leaves, and crunchy garlic chips, if desired.

  

Source: Pulmuone

Ingredients

For the fried rice

Jasmine rice, cooked (best results: cooked and cooled overnight), 1.5 cups         

Canola oil, 2  Tbsp.

Garlic, minced, 2  Tbsp.

Ginger, minced, 2 Tbsp.

Onion, medium dice 1/2 cups

Mushrooms, cremini, sliced 1/2  cup

Nasoya Spicy Kimchi (Vegan friendly), 1 cup

Baby bok choy, sliced, 1-2   ea.

Carrots, peeled, sliced thin on bias, 1/2   cup

 

For the Stir-Fry Sauce                                                                     

Kimchi juice, 3 Tbsp

Palm sugar, 2 Tbsp.

Rice vinegar, 1 Tbsp.

Sesame oil, 1 Tbsp.

Soy sauce , 1.5  Tbsp.

Chili paste, or dried red chili (optional), 1-2 Tbsp.

                                                                       

For garnish

Green onions, chopped, ¼  cup

Thai basil leaves, ½  cup

Nasoya Egg Roll Wrappers, thinly sliced, and fried, as needed

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Pulmuone and Nasoya.