Spotlight Veggie – Kimchi Fried Rice and the new Serious Eats book

One of the most effective ways to survive 30 days of eating vegetarian while constantly surrounded by tempation is to be prepared. Meaning, you should be ready to make a lot of meals at home.

While cycling through my bookmarked recipes today, I came across a post from the highly popular Serious Eats blog about kimchi fried rice. Very few things soothe the soul like a bowl of freshly cooked fried rice; each scoop tossed with your favourite ingredients, all coming together in a medley of textures and flavours. Kimchi fried rice is even better, and the Serious Eats recipe is one of the easiest to follow. I didn't have time to make my own kimchi the other day so I picked up a container at PAT Central Market in Korea town on my way back in from a food tour in Stratford.

The recipe takes about 30 minutes from start to finish with enough fried rice to comfortably feed four people. Because of the heat in the fried rice, I paired the dish with a riesling from Ravine Vineyard's new Sand & Gravel line of wines. You can read more about Ravine's new line of wines on Rick VanSickle's blog, Wines in Niagara.  The $18 riesling packs enough sweetness and citrus characteristics to go well with the spice and meaty, creamy characteristics of the egg. The minerality balances it nicely, making each sip refreshing.

While eating, I had the chance to continue reading the new Serious Eats book. What a fun read–not only is it packed with recipes, but it also covers some of the site's more popular topics since it launched in 2006. If you love food trucks and street food, it's a great read.

I have two copies of the book to give away. Want one? Share your favourite veggie recipe (sans mushrooms). I'll pick two winners after the comments close at 5pm.

Written by Suresh Doss

Suresh Doss

Suresh Doss is the publisher of and Rickshawmag. Founder of the Food Truck Eats festival, Suresh has been a pioneer for the Street food movement in Toronto. In 2011, He was awarded the VQA Promoter’s Award for outstanding achievement in the Media category in the promotion of Ontario VQA Wines. Suresh is also the Global Editor for Whitecap’s StreetEats series of travel guides, which focuses on the best street food across North America. Suresh also runs the newly launched Zagat Toronto site.


  1. says

    Vegan chocolate raspberry cookies

    1/2 cup sugar free raspberry preserves
    3/4 cup sugar
    1/3 cup vegetable oil
    1 tsp vanilla extract
    1 tsp almond extract
    1/2 cup cocoa powder
    1.5 cups all purpose flour
    3/4 tsp baking soda
    1/2 tsp salt

    1.Preheat the oven @ 350F. Line a cookie sheet with parchment, or spray it lightly with cooking spray.
    2.In a large bowl, combine preserves, sugar, oil, extracts. Stir until amalgamated.
    3.Sift the cocoa powder, flour, baking soda and salt together.
    4.Add the flour mixture to the preserve mixture in 3 batches. It will combine and form a soft pliable dough
    5.Roll the dough into walnut sized balls. Using a fork, or a heavy glass, flatten the balls into discs.
    6.Place on a cookie sheet 1/4 inch apart and bake 10 minutes.
    7.Cool the cookies for 5 minutes on tray, and then transfer them to a rack to finish cooling.
    NOTE: These can be sandwiched together with chocolate ganache, or still more preserves. OR roll the balls in sanding sugar before they are flattened and baked for a crunchy sparkling shell.

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