In my beloved recipe for whole grain fried rice with Korean gujoang sauce, kimchi and vegetables , I attach great importance to quality and sustainability. Right from the start, I use wholegrain rice, which is also organically grown. This conscious decision not only brings a depth of flavor, but also a wealth of health benefits.
Hot, spicy, delicious: the perfect liaison between kimchi and fried rice
Whole grain rice is an excellent source of fiber, vitamins and minerals. The organic whole grain rice I prefer contains no harmful pesticides or chemicals, resulting in a purer taste experience while minimizing the environmental footprint. The fiber in wholegrain rice not only supports healthy digestion, but also ensures a long-lasting feeling of satiety.
Delicious fusion: kimchi meets organic wholegrain rice in the fried rice masterpiece
The decision to make the recipe exclusively vegan is particularly close to my heart. My kitchen focuses on purely plant-based ingredients, not only to satisfy my culinary preferences, but also to make a positive contribution to environmental protection. Avoiding animal products helps to minimize our ecological footprint and conserve our planet’s resources.
Kimchi kick: Aromatic seasoning for perfect fried rice
The kimchi in my recipe, which gets its characteristic spiciness and umami note from the fermentation process, is of course purely vegetable-based. This fermented delicacy made from cabbage and radish is not only a highlight in terms of taste, but also supplies the body with probiotic bacteria. These support the microbiome in the gut and thus promote healthy digestion and a strong immune system.
The Korean gujoang sauce, a mixture of soy sauce, ginger and sesame oil, also remains purely vegetable-based and not only contributes to the variety of flavors, but also provides health benefits. Soy sauce as a source of vegetable protein, ginger with its anti-inflammatory properties and sesame oil with healthy fatty acids perfectly complement the other ingredients.
The vegetables that go into my whole grain fried rice are carefully selected to ensure a balanced diet. Broccoli, carrots, peppers and other fresh vegetables not only provide a variety of vitamins and minerals, but also delicious flavors and textures that round out the dish.
To sum up, my recipe for whole grain fried rice with Korean gujoang sauce, kimchi and vegetables is not only a culinary feast, but also a tribute to a conscious and sustainable diet. The use of organic wholegrain rice and purely plant-based ingredients makes this dish not only particularly healthy, but also environmentally friendly and ethically responsible. Every delicious meal is therefore a step towards a balanced, sustainable lifestyle.
Not in the mood for kimchi fried rice today?
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So, what are you waiting for? Let yourself be enchanted by the magic of kimchi fried rice and delight your loved ones with a culinary masterpiece. Grab your apron, grab the ingredients and get started!
I wish you a lot of fun with the re-cooking and of course I am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Fried kimchi rice (vegan)
For the vegetables
- 1 tbspn Sesame oil
- 1 Piece yellow onion peeled and diced
- 3 Piece Garlic cloves Peeled and pressed or finely chopped
- 3 Cups Vegetables of choice e.g. carrots, peppers and zucchinis, cut into bite-sized pieces
- 1 tbspn Tamari
- 1 Cup Kimchi
For the rice
- 600 g Cooked wholegrain rice
- 1 tbspn Sesame oil
- 1 tbspn Tamari
- 1 tbspn Ginger grated or finely chopped
- ¼ Cup Gochujan sauce or another hot sauce of your choice
Topping
- Fresh coriander
- 1 Portion Gochujang Tofu
- Black sesame seeds
- Gochujang sauce
Anleitung
- For the 3 Cups Vegetables of choice3 Cups Vegetables of choiceHeat the vegetables and sesame oil in a large pan and sauté the onion and garlic. Add the vegetables and deglaze with tamari. Sauté for a few minutes until the vegetables have softened but are still firm to the bite.1 tbspn Sesame oil, 1 Piece yellow onion, 3 Piece Garlic cloves, 3 Cups Vegetables of choice, 1 tbspn Tamari
- Add the kimchi and stir well. Keep warm on a low heat.1 Cup Kimchi
- Prepare a large pan for the rice, heat the seed oil and add the rice. Add the tamari, ginger and gochujang sauce and sauté.600 g Cooked wholegrain rice, 1 tbspn Sesame oil, 1 tbspn Tamari, 1 tbspn Ginger, ¼ Cup Gochujan sauce
- Finally, mix the rice and vegetables together and serve on plates. Top with tofu and garnish with coriander, black sesame seeds and gochujang sauce. enjoy!Fresh coriander, 1 Portion Gochujang Tofu, Black sesame seeds, Gochujang sauce
