Vegan Kimchi Fried Rice

A quick, fiery, and probiotic-packed dish that transforms leftover rice into something exciting. Our Cultured Food Company Kimchi adds tang, spice, and gut-loving goodness, making this a weeknight winner.

Why You’ll Love It

A great way to use up leftover rice.
Packed with probiotics from Kimchi.
Quick, comforting, and full of flavor.

Ingredients

• 2 cups cooked basmati rice (best if chilled/leftover)
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 3–4 tbsp The Cultured Food Company Kimchi (plus juice if desired)
• 1 tbsp gochujang (optional, for extra spice)
• 1 tbsp neutral oil (sunflower, sesame, or olive)
• 2 spring onions, chopped (for topping)
• Optional: sesame seeds, sliced radish, or edible flowers for garnish

Method

1. Sauté aromatics: Heat oil in a pan or wok. Add chopped shallot and garlic, stir-fry for 1–2 minutes until fragrant.
2. Add kimchi: Stir in the kimchi and cook briefly to release its flavor. If you like it spicier, add a spoonful of gochujang.
3. Mix in rice: Add the cooked rice, breaking up any clumps. Stir-fry for 3–4 minutes until evenly coated and heated through.
4. Finish & serve: Top with spring onions and garnish with sesame seeds, radish slices, or edible flowers for a fresh crunch.

Recipe created by
Petra Samuel (momandteencooking)