Left over rice goes Korean. I love fried rice and make it often with leftover rice. This version includes vegan kimchi and aoli made with gochujang chili paste. Gochujang is a very popular chili sauce that can be found in the international isle alongside other Asian sauces in most grocery stores. I also used JUSTEGG, but it's addition is optional.
1/3 cup vegan mayonnaise
1 Tbsp gochujang
8 oz mushrooms, sliced
2 carrots, sliced
1 bunch baby bok choy, roughly chopped
2 garlic cloves, minced
1" fresh ginger, minced
1/2 cup peas
1/2 cup JUSTEGG
3 to 4 cups precooked rice
2 Tbsp Tamari
1.5 tsp toasted sesame oil
1/2 - 1 cup vegan kimchi(depending on your spice preference)
1 scallion, sliced
1. Wisk together vegan mayonnaise and gochujang sauce. Set aside.
2. In a large nonstick skillet over medium-high heat, saute mushrooms 4 minutes. Add carrots, baby bok choy, garlic and ginger. Stirfry another 4 minutes. Stir in peas and continue to stirfry until peas heated through, approximately 1-2 minutes. Remove vegetables from skillet and set aside.
3. Turn heat down to medium. Add JUSTEGG and cook until able to scramble. Once scrambled, add a pinch black salt (kala namak) if available. Remove from skillet, set aside.
4. Return the skillet to medium-high heat with 1 Tbsp oil. Cook rice until it begins to crisp in places, approximately 5 minutes. Stir in tamari and sesame oil and continue to cook until rice coated with sauce.
5. Add vegetables and kimchee to the fried rice and stir until well combined.
6. Remove skillet from heat and gently mix JUSTEGG into rice.
7. Serve rice drizzled with gochujang aioli and sprinkle with scallions.