Prepare the Rice: Add the cooked and cooled short-grain rice to a large bowl. Gently break apart any clumps with your hands or a spoon so the grains separate easily. Using leftover rice or day-old rice works best for achieving that classic fried rice texture.

Sauté the Aromatics: Heat a large wok or skillet over high heat. Once the pan is hot, drizzle in the sesame oil. Add the minced garlic, diced onion, and chopped green onions. Sauté for about 2 minutes until everything becomes fragrant and slightly softened.

Cook the Kimchi: Stir in the chopped vegan kimchi and cook for another 2 to 3 minutes. Allowing the kimchi to cook down slightly helps deepen its tangy, savory flavor and gives the fried rice a richer taste.

Add the Mushrooms and Tofu puffs: Add the chopped king oyster mushrooms and tofu puffs to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the mushrooms become tender and lightly golden. Stir in the enoki mushrooms or any mushrooms of your choice and cook for another minute until softened.

Fry the Rice: Add the separated rice into the pan and gently toss everything together. Pour in the kimchi juice, gochujang, and light soy sauce. Continue stirring until the rice is evenly coated and heated through.

Season and Finish: Cook the kimchi fried rice for another few minutes to allow the flavors to fully combine. Taste and season with salt, pepper, or extra soy sauce as needed.

Garnish and Serve: Top the fried rice with extra chopped green onions and sesame seeds for added flavor and texture. Serve and enjoy!