Kimchi Fried Rice

rice korean vegetarian asian winter fall cabbage carrot peanut free dairy free tree nut free vegan

Judy Joo

Unknown!

Source

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

Method

Cook the basmati rice according to the package instructions and leave to one side.

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.