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Title: Vegan Kimchi Fried Rice
Categories: Korean
Yield: 3 Servings

2 tb Vegetable oil; +1 tb,
- divided
3 c Rice; day old, cold
1/4 md Onion; diced
3 cl Garlic; thinly sliced
1 c Kimchi; chopped
1 Carrot; diced
1/2 Broccoli; chopped
3 Shiitake mushrooms; up to 4,
- chopped
1 sm Yukon gold potato; diced
2 Kale leaves; julienned
Salt & pepper
2 tb Gochujang *
1 ts Maple syrup
1 tb Soy sauce
1 Green onion; chopped
1 ts Sesame oil
1 ts Sesame seeds
Roasted nori strips;
- for garnish (optional)

Begin preparing kimchi fried rice by mixing sauce--2 tb gochujang,
1 tb soy sauce, 1 ts maple syrup.

Add 2 tb vegetable oil to a very large pan over highest heat setting.

When oil begins to shimmer, add 1 cups of day old or cooled rice. Do
not crowd the pan. Season with salt and pepper.

Fry rice in oil until it starts to toast and remove and set aside.
Repeat with remaining rice.

Add 1 tb of oil. Sautee all veggies, including kimchi. Season with a
little salt.

When veggies start to brown, add sauce and stir until all veggies are
coated.

Add back fried rice and mix until fully incorporated. Turn off the
heat and add 1 ts sesame oil for shine.

Sprinkle with sesame seeds and roasted nori.

Snip a little green onion over the top of both the kimchi fried rice.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/vegan-kimchi-fried-rice/>

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