Kimchi Rice
Plant-based
Gluten-free
Kimchi rice is a flavorful and nutritious dish that combines the traditional Korean staple, kimchi, with rice. Kimchi, fermented cabbage with red pepper, garlic, ginger, and other seasonings, adds a punch of taste and probiotics to the rice, creating a savory and tangy flavor profile. This dish not only excites the taste buds but also comes with several health benefits such as probiotics, rich in vitamins and minerals, has antioxidants and is low in calories.
- 2 cups cooked day old rice for best results
- 1 tablespoon of sesame oil
- 1-2 cloves of garlic minced
- 1 inch fresh ginger minced
- 1 cup frozen mixed vegetables (carrot, peas, corn) unthawed, drained
- 1 - 1 1/2 cups of Vegan Kimchi (find the recipe on this site)
- 1 tablespoon Tamari sauce
Prep time:
10 mins
Cook time
10 mins
Total time:
20 mins
Serves:
3-4
Instructions
- Over medium-high temperature, heat your Wok until its hot and then add the oil.
- Add your garlic and ginger and stir frequently for about 30 - 60 seconds.
- Now add the rice, kimchi, mixed vegetables and mix well, cooking for about 3-4 minutes.
- Add Tamari and mix thoroughly. More tamari may be added if needed.
- Remove from heat and enjoy!
“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”
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