Kimchi Fried Brown Rice with Shiitake Mushrooms, Tofu & Korean BBQ Sauce

Recipe Difficulty: Easy

Recipe Keywords: Kimchi Fried Rice, Korean Vegan, Mushrooms, Tofu, BBQ

My Kimchi Fried Rice Recipe Notes

This is a quick meal I really enjoy making for myself. Sautéed mixed mushrooms and tofu, brown rice, kimchi, all tossed together with Korean BBQ sauce then garnished with scallions & black sesame seeds. I also use a bit of kala namak in this dish (It's a black salt high in sulpher that mimics the flavour of eggs. It's totally optional but I like to use it. Kimchi Fried rice is often served with a fried egg on top, so using a bit of kala namak is how I achieve the eggy flavour, without the egg!) 

Don't be afraid to use what you have on hand to make this a meal. No tofu? leave it out. Don't like mushrooms? Leave those out too. Add your fav protein instead.  I sometimes wilt in greens to my leftovers for the added nutritional boost. The kimchi has cabbage, carrot, daikon radish & green onion and the benefit is both that it is the vegetable component of this dish and adds a ton of delicious flavour. I used brown rice in this recipe, but I love white rice too. Use what you like best. 

Kimchi
I make kimchi at home because it can be pretty expensive to purchase. The great thing about making your own, is that you can make a big batch very inexpensively. My last bucket lasted almost a year. If you aren't familiar with it, Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables. It is a bit spicy from the korean chili powder. I really love it. If you don't want to make kimchi, you can definitely find it in many grocery stores, but if it is something you enjoy eating, you really need to give my recipe a shot. It's super good for you and is very simple, so really it is a win win. Buckets of delicious healthy kimchi on the cheap!!!

This is the Korean Chili Powder I buy for making kimchi. A big bag has lasted me a long long time. 

​Korean BBQ Sauce
The other main flavour component to this dish is Korean BBQ sauce. I make a batch of the BBQ sauce to keep in my fridge at all times. It is great for flavouring quick veggie rice dishes on the fly when you don't want to spend a lot of time on dinner. This Korean BBQ sauce is a thin sauce, almost like a vinaigrette really. I see many recipes that thicken Korean BBQ in a pan with cornstarch but I prefer it this way for my purposes. It packs a flavour punch. Use it in this recipe, then save the leftovers to drizzle wherever you want!! 

Kala Namak makes a big difference when making any variation of vegan fried rice. This is the product I bought and it lasts a long time, as a little goes a long way. It gives anything you sprinkle it on an "eggy" taste. You have to try it to believe it!

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