這道泡菜炒飯也是以薑、蒜頭為基底味道,搭配上芝麻油、酸甜的韓式泡菜 (自製韓式泡菜),還有一點醬油的鹹香,最後灑上熟芝麻粒,吃起來比我預期得還美味!This Vegan Kimchi Fried Rice is a perfect combination of sweet, sour savory and umami. It's fragrant with the ginger and garlic undertone and toasted sesame oil that I love so much!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Lunch
Cuisine: 亞洲, 韓式
Keyword: vegan
Servings: 2people
Author: Nora Hsu
Ingredients
400mlcooked rice 煮熟米飯1 cup + ¾ cup, chilled in the fridge for at least 3 hours
2tsptoasted sesame oil 白芝麻油
1garlic clove 蒜瓣minced
1small pieceginger 薑minced
200gfirm tofu 板豆腐drained & dried
1/2smallcarrot 胡蘿蔔cubed
120mlpeas 豌豆½ cup. I use frozen peas and defrost them
1Tbsp+1 tspsoy sauce 醬油or tamari if sensitive to gluten
Once the pan is hot, add the minced garlic and ginger. Stir fry for 20-30 seconds.
Place the tofu cubes into the pan and let it sit there for 2-3 minutes on the first side. Then use a silicone turner to gently stir-fry them until four sides are a little golden brown.
Add the cubed carrots and peas. Stir fry for another 1 minutes.
Add the chilled cooked rice. Use the turner to separate the rice if they stick together.
Once all rice is separated, add the soy sauce and stir fry until all rice is covered with the sauce.
Add the kimchi and turn off the heat. Stir all together and transfer them to serving bowls. Sprinkle some toasted sesame seeds on top and maybe more kimchi if you like. Enjoy!