Colorful Vegetarian Kimchi Fried Rice // The Sound of Cooking Video

Kimchi adds another depth of flavor to this colorful vegetarian fried rice recipe. You can customize this recipe to your taste with different vegetables and more or less seasoning. Chilling the rice is a key step so the rice doesn't get soggy. 🌱Turn the volume on to hear the sounds of cooking and engage your senses. 🍉Check out the PRINTABLE FULL RECIPE with step-by-step photos here: https://healthyfeels.com/colorful-vegetarian-kimchi-fried-rice/ Support our work on Patreon: https://www.patreon.com/healthyfeels 🍉 Subscribe for more HealthyFeels cooking videos ▶︎ https://www.youtube.com/channel/UCSgd3AVPotyN6VzBS6_8SNw?sub_confirmation=1 The Sound of Cooking videos: https://www.youtube.com/playlist?list=PLrJU-RpryO5etWkZR3QekGZaxxAOppW7Y AUTHOR NAME: Cindy Chou // HealthyFeels SERVINGS: 12 With leftover chilled rice: PREP TIME: 20 minutes COOK TIME: 10 minutes TOTAL TIME: 30 minutes Including rice cooking and chilling time: PREP TIME: 30 minutes COOK TIME: 28 minutes TOTAL TIME: 40 minutes (some of the prep can be done simultaneously while the rice is cooking) INGREDIENTS: Rice: 3 cups medium grain white rice 4 cups cold water (or use the palm method shown in the video) OR 6 cups cooked medium grain white rice, chilled (or brown rice) Vegetables prep: 8 shiitake mushrooms, stems removed, small dice 3 medium carrots, peeled, small dice 3 stalks celery, small dice ¼ small head of red cabbage, sliced and then cut into small pieces 1 inch piece of ginger, peeled, minced (about 2 teaspoons) 1 medium shallot, peeled, minced 3 cloves garlic, peeled, minced 2 cups vegetarian kimchi, drained and coarsely chopped with liquid reserved Cooking the fried rice: 3 tablespoons neutral oil, divided (canola or grapeseed) 3 tablespoons low sodium soy sauce, divided 1 teaspoon ground black pepper 1 tablespoon rice cooking wine 2 teaspoons sesame oil Optional: ¼ cup cilantro, minced ¼ teaspoon neutral oil (canola or grapeseed) 3 large eggs INSTRUCTIONS: 1. Cooking Rice - Rinse uncooked rice with cold water until water runs clear (3 times) and strain. In a medium pot, add rinsed rice and smooth down the top surface. Place your palm, faced down on rice and fill with cold water until the water level covers your fingers, right below the knuckles (about 4 cups cold water). Stir and bring to a boil over medium high heat, then immediately cover and turn down to simmer for 18 minutes. Remove from heat and allow to sit covered for 5 minutes. 2. Vegetable Prep - While rice is cooking, wash and prepare vegetables as listed in the ingredients prep list above and set aside. 3. Chilling the Rice - Spread cooked rice evenly on a parchment paper-lined small sheet tray. Create lines in the rice using the side of a spatula to allow quicker cooling. Chill in the refrigerator until ready to use (or 5-10 minutes in the freezer). 4. Continue to finish vegetable prep and measure out the seasoning ingredients separately. 5. Cooking the Fried Rice - Heat a large non-stick pan (or seasoned wok) over medium high heat. Add 1 tablespoon of canola oil followed by diced shiitake mushrooms. Allow mushrooms to brown, add diced carrots and cook for another 2 minutes while stirring. Season with 1 tablespoon of low sodium soy sauce, stir, and add celery, cabbage, ginger, ground black pepper, and chopped kimchi. Cook until fragrant (about 1 minute) before adding garlic. Stir and deglaze with rice cooking wine. Create a pocket in the middle of the pan. Add another 2 tablespoons of canola oil and 2 teaspoons of sesame oil in the center. Add chilled rice, the remaining 2 tablespoons of soy sauce and stir everything together well, breaking up clumps with a spatula as you mix. Flatten the fried rice mixture throughout to allow the bottom to toast. Stir in reserved kimchi liquid, turn off heat and stir in minced cilantro. 6. Cooking Sunny-Side Up Eggs - Heat a small non-stick pan on low heat. Add ¼ teaspoon canola oil, and 3 eggs separately into the pan. Cook the eggs on low heat until egg whites are mostly cooked (translucent to white), cover for 1 minute or until desired doneness. Serve over fried rice. NOTES: Not all kimchi is vegetarian - check the ingredients list to confirm. Low sodium soy sauce can be substituted with Tamari if you prefer a gluten-free option. CATEGORY: Main Entree METHOD: Stir-fry CUISINE: Seasonal Cuisine, Chinese, Comfort Food, Korean Cuisine Inspired *** LET’S CONNECT: Instagram: https://www.instagram.com/healthyfeelslovely/ Pinterest: https://www.pinterest.com/healthyfeels/ Facebook: https://www.facebook.com/healthyfeelslovely/ Twitter: https://twitter.com/healthyfeelsfun *** Healthy Feels is a brand under Ouen Studios, LLC. Video: Copyright 2018 Ouen Studios, LLC #cookingvideo #friedrice #vegetarianfriedrice #kimchifriedrice #vegetarianchineserecipe #kimchi #comfortfood #recipe #koreanfusion #healthyrecipe #colorfulfood #healthyfood #healthyfeels #healthyfeelslovely #thesoundofcooking #cookingsounds