Overhead shot of kimchi fried rice with seitan sausages on a black napkin.
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5 from 2 votes

Kimchi fried rice

This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi. I recommend using a young, as in not super ripe, kimchi if you’re going to use the full amount noted here. I used Homemade Kimchi after about a week of preparation. If using super ripe kimchi, halve the amount and add tofu or extra veggies. You can also elect to add chopped and pan-fried Gochujang Kimchi Sausages, and use extra tamari or gochujang if your kimchi really is on the weak side.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Korean, Vegan
Keyword: asian rice, weeknight meal
Servings: 4 people
Calories: 381kcal
Author: Celine Steen

Ingredients

  • 2 Tablespoons melted coconut oil or peanut oil, divided
  • 1 medium white onion peeled, trimmed and chopped
  • 1 pound Homemade Kimchi or store-bought, roughly chopped*
  • 1 ½ cups frozen green peas
  • 3 cups rice cooked and chilled
  • 1 Tablespoon reduced-sodium tamari
  • 1 Tablespoon kimchi brine
  • Garnishes: Chopped dry roasted peanuts and sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice, Gochujang Kimchi Sausages

Instructions

  • Heat 1 tablespoon (15 ml) of oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally.
  • Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes. Set aside.
  • Break the rice apart with a spoon to remove clumps. In another skillet, heat the remaining 1 tablespoon (15 ml) of oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes.
  • Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally.
  • Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld. Serve with your garnishes of choice.

Notes

Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing
*Note from Cadry: Make sure to read the label to find vegan kimchi. Some brands contain fish sauce. Also note that the brininess of kimchi varies by brand. So it's best to go by taste in terms of amounts. I used half this amount when making the recipe. That worked great for me.

Nutrition

Calories: 381kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 258mg | Potassium: 227mg | Fiber: 3g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 23.8mg | Calcium: 29mg | Iron: 1.2mg