Kimchi Bacon Fried Rice
|
Serves: 2
|
Time: 1 Hour Prep
20 Mins Cook |
|
Ingredients
2 Cups Cooked White or Brown Rice Half a packet of The Tofurky Company's Maple Tempeh Bacon 1 Tub of Kimchi (I used Tickles Pickles Kimchi) 1 Large Yellow Onion, Diced 2 Cloves Garlic, Diced 2 Sprigs Spring Onions, chopped 1 Chopped Chili with seeds removed 2 TBSP Soy Sauce or Tamari 2 TBSP Canola Oil (or Vegetable Oil) 1/2 TSP Sesame Seeds A handful of Chopped Coriander |
|
Method
Squeeze all the juice from the Kimchi into a bowl. You'll need approximately 1/2 to 3/4's Cup of Liquid depending on how spicy you'd like it.
Chop the Kimchi Cabbage, set both separately aside.
Chop the Tempeh Bacon into bite sized chunks (appx 4cm long) and fry them in a splash of oil on medium heat till browned.
Then add the Diced Yellow Onion and Chopped Kimchi to the pan, stirring for 5 minutes till the onion looks translucent. Once cooked, set aside.
Make sure your rice is completely broken up and not sticking to each other. In a fresh pan, add 1 TBSP of oil on high heat, once oil is completely warmed through add your rice to the pan, keep stirring it to fry till it becomes crispy for 5 minutes, Add another 1/2 TBSP if necessary.
Push your now crispy and browned Rice to the side of the pan, add a splash of oil to the other side of the pan and fry in your Garlic, Chili and Spring Onions for 1-2 minutes then fold into the rice.
Add the Tempeh and Kimchi mix to the rice and combine, turning the heat down. Stir in 2 TBSP Tamari, Coriander and 1/2 TSP Sesame Seeds to Combine with Rice.
Make sure your pan is now on the lowest heat setting and finally add in the Kimchi Juice. Stir it through the rice and serve!
Whenever you buy Kimchi check the ingredients to make sure it's Vegan Friendly as they can have Fish Sauces in conventional Kimchi.
Switch it up with your favourite bacon substitute if you don't have Tempeh Bacon.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
Squeeze all the juice from the Kimchi into a bowl. You'll need approximately 1/2 to 3/4's Cup of Liquid depending on how spicy you'd like it.
Chop the Kimchi Cabbage, set both separately aside.
Chop the Tempeh Bacon into bite sized chunks (appx 4cm long) and fry them in a splash of oil on medium heat till browned.
Then add the Diced Yellow Onion and Chopped Kimchi to the pan, stirring for 5 minutes till the onion looks translucent. Once cooked, set aside.
Make sure your rice is completely broken up and not sticking to each other. In a fresh pan, add 1 TBSP of oil on high heat, once oil is completely warmed through add your rice to the pan, keep stirring it to fry till it becomes crispy for 5 minutes, Add another 1/2 TBSP if necessary.
Push your now crispy and browned Rice to the side of the pan, add a splash of oil to the other side of the pan and fry in your Garlic, Chili and Spring Onions for 1-2 minutes then fold into the rice.
Add the Tempeh and Kimchi mix to the rice and combine, turning the heat down. Stir in 2 TBSP Tamari, Coriander and 1/2 TSP Sesame Seeds to Combine with Rice.
Make sure your pan is now on the lowest heat setting and finally add in the Kimchi Juice. Stir it through the rice and serve!
Whenever you buy Kimchi check the ingredients to make sure it's Vegan Friendly as they can have Fish Sauces in conventional Kimchi.
Switch it up with your favourite bacon substitute if you don't have Tempeh Bacon.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
RECIPES
SWEET
|
SAVOURY
|
BEAUTY
|
MORE
|
|
SHOP
COMING SOON