Loaded with veggies, flavorful vegan kimchi fried rice comes together quickly, making it a great dinner option for busy weeknights! This easy Korean-inspired recipe is vegan and gluten-free.
Vegan Kimchi Fried Rice
A quick Google search for Kimchi fried rice Will come up with many recipes that use eggs and very few vegetables. I have loaded my dish with many vegetables, why not? Here, I used a mixture of carrots, peas, broccoli and red peppers, but you can use any veggie you have on hand.
This recipe uses baked tofu in place of the traditional egg. I like to use my own baked tofu in recipes like this, but if you’re pressed for time, packaged premade baked tofu will work just as well.
Whenever I cook rice, I make extra and keep it in the fridge, so I tend to cook the rice on hand. If you don’t want time to cook your rice, you can buy pre-cooked frozen brown rice at most stores. You can use cauliflower rice if you want.
What is kimchi?
Kimchi is a staple of Korean cuisine and is often served as a side dish. Basically, it is simply fermented vegetables, usually cabbage, but it can also be made with other vegetables such as Korean radish, cucumber or lotus root. It is usually seasoned with chili powder, scallions, garlic and ginger.
Not all kimchi is vegetarian. In fact, most of what I have in my local store isn’t. It is often made with shrimp, fish sauce, and even bone broth. There are vegetarian varieties though, so make sure you read the labels. I’m enjoying Mother-in-law’s Vegan Napa Cabbage Kimchi, which is wonderful and spicy. If heat isn’t your thing, they have a mild white napa cabbage kimchi. Nassau also makes vegan kimchi.
Cooked with kimchi
I first started using kimchi in my food a few years ago after Denise had a round of antibiotics. He was taking probiotics, but I wanted to help rebuild his gut flora with food.
When I first started using kimchi, I would throw it on top of our salads or serve it on the side of our meals. But then I started experimenting with different foods. I really like the Korean-style soy curl tacos with kimchi. I also love this Kimchi Fried Rice, which is super-easy and quite tasty.
Most kimchi fried rice recipes add kimchi during cooking. I know that heat can kill beneficial bacteria, which kind of defeats the purpose of cooking. In this recipe, I added it after removing the dish from the heat. You can serve it on the side if you like.
what do you want
- Neutral-flavored vegetable oil
- onion
- garlic
- fresh ginger
- cooked rice
- the pea
- the carrot
- Red pepper bells
- Broccoli
- Tamari
- Rice vinegar
- Garlic chili paste or Sriracha
- kimchi
- Baked Tofu
- 2 scallions
- sesame seeds
See recipe card for exact amounts.
How to Make Vegan Kimchi Fried Rice
Once you’ve chopped your veggies, this meal comes together really quickly, so it’s a great option for a busy weeknight dinner.
- First you cook the onion, garlic and ginger in a pan over medium-high heat.
- Then you add the rest of the vegetables to the pan.
- When the vegetables are soft, add the cooked rice to the pan with the spices.
- After about 10 minutes of cooking, you remove the pan from the heat and stir in the kimchi.
- Serve your fried rice with baked tofu, sliced scallions and sesame seeds.
How to Customize Your Kimchi Fried Rice
You can easily make this recipe your own!
- You can omit any veggie you don’t like and replace it with something you like.
- Instead of broccoli, you can use other green vegetables, such as bok choy or kale.
- If you don’t want to make your own baked tofu, you can use store-bought.
- If you follow a gluten-free diet, make sure your tamari and baked tofu are gluten-free.
Kimchi Fried Rice
Loaded with veggies, this flavorful vegan kimchi fried rice comes together quickly, making it a great dinner option for busy weeknights!
Materials
- 1 teaspoon Neutral-flavored vegetable oil
- ¼ the cup Chop onion
- 2 cloves garlic minced meat
- 1 teaspoon Mince fresh ginger
- 3 the cup cooked rice
- 1 the cup Cooked peas
- 1 the cup chopped carrots
- 1 Red pepper bells to cut
- 1 Bunch of broccoli Cut into small pieces (about 5 cups).
- 2 table spoon Tamari
- 2 table spoon Rice vinegar
- 1 table spoon Garlic chili paste or Sriracha Plus extra for serving, optional
- 1 the cup Kimchi, roughly chopped Plus extra for serving, optional
- 16 ounce Baked Tofu Home or store bought
- 2 scallions to cut
- 2 table spoon sesame seeds
instructions
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Heat oil in a large pan over medium heat and add onion, garlic and ginger. Fry for about 5 minutes, until they are fragrant.
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Add the broccoli, peas, carrots and bell pepper to the pan and turn the heat to medium-high. Cook for another 5 minutes until the broccoli is bright green.
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Add the rice to the pan. Stir in the tamarind, rice vinegar, and garlic chili paste or Sriracha.
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Cook for about 10 minutes, stirring frequently. You want to make sure the vegetables are tender and heated through. Remove from heat and stir in kimchi.*
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Divide between 4 bowls and top with baked tofu, scallions and sesame seeds.
Comment
*Note: If you think you will have leftovers, add kimchi to the bowl when you serve it. That way, you’re not killing the probiotics in the kimchi during reheating.
Calories: 503kcal
