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Kimchi Fried Rice (recipe below)
Welcome to the flavor combo of the day! I'm happy to say this recipe has been one of my favorites since making it for my whole family. It’s made with @floridacrystalssugar Organic Brown Raw Cane Sugar, they are non-GMO project verified, and use their crops as fuel to generate renewable electricity. Aside from that, my family loved this recipe so much that I decided to share it with you guys. If you want to make this recipe at home, tag #edgarraweats and @floridacrystalssugar so I can share your lovely photos. #AD .
Ingredients (6 Servings)
1 1/3 of a cup of rice
1 cup chopped onions
2 thumbs of ginger
5-6 garlic cloves
3 tbsp of avocado oil
3-4 cups of chopped cauliflower
1 1/2 cups of diced carrots
2 tbsp of gochujang (fermented chili paste)
1 tbsp of mirin (cooking wine)
2 tbsp of tamari soy sauté
2 tbsp of Florida Crystals® Organic Brown Raw Cane Sugar
1 cup of kimchi
1/3 of a cup of water
2 tbsp of lime juice
1 tsp of tapioca flour
1 tsp of pink salt
Toppings: cilantro, sesame seeds, black pepper, and lime juice.
Wash and cut all vegetables.
Cook the 1 1/3 cups of rice according to package, or pour rice and water into a rice cooker and press rice.
Then heat oil in a large skillet or wok, add your onions and sauté for 5 mins. Lower heat and add minced garlic and ginger. Sauté for 3 mins. Turn off heat. Add your gochujang, mirin, soy sauce, salt, sugar, water, lime juice, and tapioca flour. Turn on heat to medium and mix well until a viscous mixture.
Then add your cauliflower, carrots, and kimchi. Mix well for 5 mins. Finally, add the cooked rice to the skillet and add more salt if needed (mix well). Topped with more lime juice, sesame seeds, cilantro, and black pepper.
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