A spicy, tangy meal that comes together in one pot Under 30 minutes! This vegan kimchi fried rice features crispy tofu, bok choy and flavors that will knock your socks off!
Fried rice is one of my go-to recipes for a quick and easy dinner. It’s always easy to make, super customizable, delicious and comes together in a flash.
I have a million and one different ways to cook fried rice, from classic vegan fried rice to pineapple fried rice, but vegan kimchi fried rice is one of my absolute favorites. Kimchi packs a real flavor punch, so it’s always delicious!
Traditional kimchi fried rice recipes usually include a fried egg, which we’re obviously not going to use here. Instead, I worked in some pan-fried tofu for protein, along with some baby bok choy for texture variation. You can leave either out altogether for a simpler meal (say, if you’re serving it as a side), or switch things up by using your favorite stir-fry veggies and/or plant-based protein, like seitan or tempeh. in place
Jump:
Ingredients you will need
- Napa Cabbage Kimchi. Make sure you use vegan kimchi. Many brands contain anchovy paste or fish sauce. Mother in Law’s makes a vegan variety that is nice and spicy and is carried by my local supermarket. You can also use homemade vegan kimchi.
- Gochujung. This is a spicy Korean fermented chili paste. It will add so much flavor to the dish! Look for it in the international section of your supermarket or in Asian markets.
- I am Willow Gluten-free tamari or liquid aminos will also work.
- Sesame oil toasting. It should also be available in the international aisle of the store.
- Peanut oil. You can substitute almost any neutral high-heat oil here. Vegetable oil, canola oil, and avocado oil will all work well.
- tofu I’m using super-firm tofu, which is easy to work with and requires minimal preparation. Extra firm tofu will also work, but must be pressed first. Learn how to press tofu here.
- onion
- garlic
- Cooked rice. Leftover rice for at least a day or two works best. This is because rice dries out when stored in the fridge and slightly dry rice is better when fried. Almost any type of rice will work, but I’m partial to jasmine rice for this particular recipe.
- Baby buck six. Regular bok choy works as a substitute if needed. Or substitute your favorite greens, keeping in mind that tougher greens may take a few more minutes to cook, while more tender greens will cook faster.
- Scallions Also known as green onion.
- Sesame toast.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
- Start by roughly chopping and measuring your kimchi. Squeeze the kimchi to remove excess juice as you measure it. Transfer juice to a small bowl.
- Now add the gochujang, soy sauce and sesame oil to the bowl with the kimchi juice. move This is your sauce.
- Pan-fry your tofu. Heat some oil in a wok or nonstick skillet, then add your tofu cubes in an even layer.
- Cook the tofu pieces for a few minutes on each side, until they are golden brown and crispy. When they are done transfer to a plate.
- Add some more oil to the pan, give it a minute to heat, then add the chopped onion. Cook the onion for just a few minutes, until it starts to soften.
- Add the garlic and cook with the onion for about a minute, until it becomes very fragrant.
- Now add your kimchi. Continue to cook everything over medium-high heat for a few minutes, stirring the mixture frequently, until the kimchi starts to dry out a bit.
- Crank up the heat. We want our bhonda to be very hot while stirring our rice.
- Add your rice to the pan. Your rice should be cold when added straight from the fridge. Now add the baby bok choy and your sauce to the wok.
- Start flipping everything with a spatula. Make sure to mix it well!
- Continue to cook and stir the mixture over high heat. After a few minutes the rice should be dry and crispy. It’s done cooking when you’ve got plenty of crispy bits. Baby Buck Six should have dried up at this point as well.
- Return the tofu to the wok or skillet and flip everything a few more times to incorporate the tofu into the mixture.
- Remove the skillet from the burner and sprinkle your vegan kimchi fried rice with some chopped scallions and sesame seeds.
Remaining and storage
Leftover vegan kimchi fried rice will keep in an airtight container in the refrigerator for about 3 days or in the freezer for about 3 months.
Frequently Asked Questions
It could be! Most kimchi is gluten-free, but check the label when you buy it to see if it’s yours. You need to make sure your gochujong is gluten-free (some brands are, some aren’t), and use gluten-free tamari instead of soy sauce.
In general, yes, kimchi fried rice is quite spicy. You can lighten yours a bit by omitting the gochujang and using kimchi labeled as mild.
Fried rice is best with rice that is a day or two old and has some time to dry in the fridge. If you don’t have any leftover rice on hand, try replicating this recipe with freshly cooked rice. Having said that, you can use rice that has been cooked using conventional methods, just don’t expect it to be as crispy as the fried rice you might get from a restaurant.
More Vegan Korean Recipes
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Vegan Kimchi Fried Rice
This spicy vegan kimchi fried rice is made with crispy bok choy and pan-fried tofu slices. A super delicious meal that comes together in 30 minutes with just one skillet.
material
-
2
the cup
Vegan Kimchi -
2
table spoon
gochujang,
or taste -
2
table spoon
I am Willow -
1
teaspoon
Toasted sesame oil -
3
table spoon
peanut oil,
divided -
8
ounce
Super Farm Tofu,
Drain and cut into 1 inch cubes -
1
small onion,
to cut -
3
garlic cloves,
minced meat -
4
the cup
cooked rice (Note 1),
At least one day old, chilled in the refrigerator -
3
the bunch
Baby buck six (Note 2),
Divided into separate pages -
2
fiber,
to cut -
sesame seeds,
For the topping
instructions
-
Roughly chop the kimchi. As you measure the kimchi, squeeze it lightly to release excess juice. Transfer juice to a small bowl.
-
Add the gochujang, soy sauce and sesame oil to the bowl with the kimchi juice. Stir everything to combine. This is your sauce.
-
Coat a large flat-bottomed skillet or wok with 1 tablespoon peanut oil and place over medium heat.
-
When the oil is hot, add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces about halfway through, until the pieces are golden brown and crispy.
-
Transfer the tofu to a plate.
-
Add the remaining oil to the wok or skillet and increase the heat to medium-high. Add onion. Sauté until onion softens slightly, about 2 minutes.
-
Add the garlic and cook with the onion for about a minute.
-
Add the kimchi and cook with the onion and garlic for about 2 minutes, stirring frequently, until it starts to dry out.
-
Increase heat to high and add rice, baby bok choy and sauce. Cook the mixture, turning everything frequently with a spatula, until the rice begins to crisp up, about 5 to 7 minutes.
-
Add the tofu to the skillet or wok and flip the mixture a few times to incorporate the tofu. Take the skillet off the burner.
-
Top the kimchi fried rice with scallions and sesame seeds.
-
Divide into plates or bowls and serve.
Recipe notes
- Most varieties of rice will work well — long grain, short grain, brown or white. Jasmine rice is my personal favorite.
- A small bunch of roughly chopped regular bok choy can be substituted if you have it available.
nutrients
Vegan Kimchi Fried Rice
No. per job
calories 387
Calories from fat are 159
% Daily Value*
thick 17.7 grams27%
3.2 grams of saturated fat16%
Sodium 1116 mg47%
potassium 458 mg13%
carbohydrates 40.9 grams14%
3.5 grams of fiber14%
7.1 grams of sugar8%
protein 19.2 grams38%
calcium 452 mg45%
iron 11 mg61%
* Percent Daily Value is based on a 2000 calorie diet.