Kimchi fried rice

I've been a bit quiet here on the blog side, but nothing to worry about, I'm still here. I've just been busy with various things and haven't found so much energy for blogging in the evenings and weekends. I've been cooking though, so I have quite a few recipes to share with you.

This vegan kimchi fried rice is actually my partner's recipe, but he taught me how to make it. I do enjoy a good fried rice, and I've been making this a few times now. We found a lovely jar of kimchi in our local supermarket, and it really adds something nice to this dish.

Kimchi fried rice

Ingredients

1,5 cups brown rice

150 g kimchi

200 g chilli and lemongrass tofu

1 yellow bell pepper

3 carrots

1 onion

3 garlic

1 green chilli

2 cm fresh ginger

Vegetable oil for frying

Sauce:

Sauce from the chilli and lemongrass tofu

Sauce from the kimchi

2 tbsp sesame oil

2 tbsp soy sauce

2 tbsp miso

Method

Cook the rice until it's done, cool it down, and set to side.

Make the sauce by mixing the ingredients. I had a flavoured chilli and lemongrass tofu with a marinade, so it was handy to use the marinade in the sauce. The sauce should be about 0,5 cup in volume, so you can add some water, if it's less. Taste and add more sesame oil or soy sauce, if needed.

Chop the tofu into cubes and fry them in hot oil until they are crispy and golden brown. Set them to side.

Chop the pepper, carrots, onion, garlic, chilli and ginger. Fry them in oil, first the pepper, carrots and oniong, then adding everything else, including the kimchi, after a few minutes. Set it to side.

Fry the cooled brown rice in oil in a hot pan for a few minutes.

Add all the components that you set to side and the sauce. Mix it all together and make sure that everything is heated through.

Then serve and enjoy!

Your VegHog

Cabbage fried rice

It has been a busy week with quick meals and hot nights. The temperatures are still high, which makes sleeping at night very difficult. Now I'm finally a bit fresh again after sleeping a long night. I'm preparing late breakfast while I write this post. Today we'll have savoury oat porridge made with oat milk and oaty spelt rolls with cheese. Then we are planning to head to town to the vegetable market, where there is also currently a stage for the Copenhagen Opera Festival. I'm not the greatest opera fan, but if I can get a little bit of culture while shopping for my veg, I'll be very happy.

Now as the theme of the week was quick cooking, this is a really quick vegan stir-fry dish that I favour on many weekdays. Only the vegetables and protein are variable, but the basics are the same. It's always a good idea to hold a basic stock of soy sauce, miso, mirin and sesame oil, as you can make really flavourful meals with them. I chose crunchy red cabbage as the main vegetable for this dish, and of course there had to be some tofu.

Cabbage fried rice

Ingredients

125 g tofu

Vegetable oil for frying

1/4 red cabbage

4 small carrots

1 onion

2 garlic cloves

2 cm fresh ginger

1 red chilli

1 tbsp white miso

2 tbsp soy sauce

2 tbsp mirin

2 tbsp sesame oil

1 cup jasmine rice

Method

Cut the tofu into cubes and fry them in vegetable oil until golden brown. Set them to side.

Cook the rice while you do the prep.

Slice the cabbage, onion and carrots, and chop the garlic, chilli and ginger finely.

Fry the onion and carrots in oil, shortly followed by the garlic, chilli and ginger. Then also add the cabbage and the sauces to the pan. Let simmer for a little while.

Mix the tofu and rice into the vegetables. Serve and enjoy!

Your VegHog

Pink fried rice

And the weekend is here, I'm so happy! The weather has been so good over here in Copenhagen for the past weeks, but later today we might get a bit of thunder, which should nicely refresh the plants after a long dry spell.

We'll be soon heading to town and spend most of the day outdoors, but we might also visit a new architecture centre, which is a very nice building in the harbour. There is also an excellent new vegetarian café nearby, so I would think that lunch is also sorted.

I wanted to share this recipe with you that I cooked the other day. I named it pink fried rice, as it seemed to turn out that way. I still had some of that Finnish beetroot tofu in the freezer, and thought that it would be a nice colour combination. I hadn't made fried rice in ages, so it seemed like a good idea. I'm happy to see local radishes around, as it's always a promise of summer. It's also so nice to make dishes more vibrant by adding colourful radishes.

This was just a spontaneous quick dish, but it actually turned out quite nice looking, and it was certainly tasty. This is mainly due to the pinkness of the beetroot tofu and the fresh radishes. The dish was of course also all vegan.

Pink fried rice

Ingredients

1 cup jasmine rice

125 g beetroot tofu

Vegetable oil for frying
1 fennel
4-6 small carrots
4-5 radishes + the tops

2 fresh onions

2 garlic cloves

2 cm fresh ginger

1 red chilli

1 tbsp white miso

2 tbsp soy sauce
2 tbsp mirin

2 tbsp sesame oil

Method

Cook the rice.

Chop the tofu and fry it in oil until crispy.

Chop the onion into half rings, chilli into rings and the ginger and garlic finely.

Slice the fennel, carrots and radishes.

Once the rice and tofu are done, heat some oil in a frying pan and start frying the carrots, soon followed by the onion. Then add the chilli, ginger and garlic.

Season with white miso, soy sauce, mirin and sesame oil to taste. My ingredient amounts for the seasoning are only roughly estimated.

Add the chopped radish tops, tofu and rice to the pan and fry for a while longer.

And there you have a nice rice. Serve it with the fresh radish on the top and enjoy! 

Have a nice weekend!

Your VegHog