![Two bowls of Kimchi Fried Rice with a bowl of kimchi and two glasses of beer on the side.](https://cdn.statically.io/img/assets.epicurious.com/photos/61bbb168a00ed41c382776b8/1:1/w_2560%2Cc_limit/KimchiRice_RECIPE_121521_025_VOG_final.jpg)
Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.
Ingredients
Preparation
Step 1
Cook the basmati rice according to the package instructions and leave to one side.
Step 2
In a non-stick pan set over a medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste.