Easy vegan 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 16-ounces. If using super ripe kimchi, use 8-ounces and add tofu or extra veggies. You can also elect to use extra tamari or gochujang if your kimchi really is on the weak side. Garnish the finished dish with chopped dry roasted peanuts, sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, and/or mild-flavored fried or baked tofu.Serves 4 to 6 people. It will serve 4 as a standalone meal & 6 if served with sides.
Servings: 4 people
Calories: 272kcal
Ingredients
- 2 Tablespoons melted coconut oil or avocado oil
- 1 medium onion white, peeled, trimmed, and chopped
- 8 ounces kimchi roughly chopped* (Or up to 16-ounces if you prefer more)
- 1 ½ cups frozen green peas
- 3 cups cooked rice chilled
- 1 Tablespoon tamari reduced-sodium
- 1 Tablespoon kimchi brine
Instructions
- Heat 1 tablespoon 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 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 like chopped dry roasted peanuts, sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, and/or mild-flavored fried or baked tofu.
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, shrimp, and/or anchovy extract. Also note that the brininess of kimchi varies by brand. So it's best to go by taste in terms of amounts.
I use 8 ounces of kimchi when making the recipe. That works great for me. If your kimchi is very mild, feel free to use more.
If your kimchi is already finely chopped like the Gold Mine variety pictured above, you won't need to chop it further.
To keep this recipe gluten-free, be sure to use gluten-free tamari.
Nutrition
Calories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Sodium: 256mg | Potassium: 224mg | Fiber: 4g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg
