Kimchi fried rice with edamame

Method

1. Use the rice you cooked and chilled this morning. If you did not, cook it now, spread it on a plate to cool quickly and chill it for at least 30 minutes before frying.
2. Chop the vegan kimchi roughly, saving any juice. Slice the garlic and spring onions, and break up the cold rice with your fingers.
3. Toast the sesame seeds in a dry wok or large frying pan over a medium heat for 2 minutes, until golden, then tip them out.
4. Warm the olive oil in the wok over a medium-high heat. Fry the kimchi and garlic for 3 minutes, until the kimchi smells toasty and darkens at the edges.
5. Add the rice, gochujang, soy sauce and any kimchi juice. Fry for 5 minutes, breaking up clumps, until the rice is evenly red and steaming hot all the way through.
6. Stir in the edamame, straight from frozen, and cook for 2 to 3 minutes, until hot.
7. Take the wok off the heat and stir in the sesame oil. Top with the spring onions and sesame seeds. Do not keep leftovers, as the rice has already been reheated once.

Tip Kimchi differs a lot in saltiness and heat. Taste it first, and go easy on the soy sauce if yours is already salty.

Photo made with AI.

From Nosha · nosha.app