Kimchi Fried Rice

The perfect quick vegan dinner.


1 1/2 cups jasmine rice

1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*

3 tablespoons reduced sodium soy sauce

1 tablespoon gochujang (Korean red pepper paste)

3 tablespoons Hemp & Olive Oil

2 cloves garlic, minced

1 small onion, diced

2 teaspoons freshly grated ginger

1 (3.5-ounce) package shiitake mushrooms, sliced

1/2 bunch kale, stems removed and leaves chopped

2 green onions, thinly sliced


    1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.

    2. Heat Hemp & Olive Oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

    3. Stir in kimchi, mushrooms. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.

    4. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.

    5. Top with dried seaweed and Umami Bomb Flavour Sprinkles