Main CourseDinner

Vegan Kimchi Fried Rice

Name: Vegan Kimchi Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: korean
Ingredients: 1 cup kimchi chopped; 2 tbsp kimchi juice; 3 cup cooked rice day-old, cold; 150 g tofu firm, pressed and crumbled; 0.5 pcs yellow onion diced; 2 clove garlic minced; 2 pcs green onion chopped, divided; 1 tbsp soy sauce; 1 tbsp gochujang; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1 tsp sesame seeds toasted (optional)

This vegan kimchi fried rice is a quick and satisfying meal, perfect for using up leftover rice. Tangy kimchi, savory gochujang, and fresh vegetables come together in a flavorful one-pan dish. It's a hearty option for a weeknight dinner.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 779 kcal

Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupkimchi, chopped
2 tbspkimchi juice
3 cupcooked rice, day-old, cold
150 gtofu, firm, pressed and crumbled
0.5 pcsyellow onion, diced
2 clovegarlic, minced
2 pcsgreen onion, chopped, divided
1 tbspsoy sauce
1 tbspgochujang
1 tbspsesame oil
1 tbspvegetable oil

garnish

1 tspsesame seeds, toasted(optional)

Equipment

wok · large skillet · spatula · cutting board · knife

The method

Step by step

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding ingredients to prevent sticking.
2
Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it's lightly browned and slightly crispy, about 5-7 minutes.
About 6 min
Cook’s note: Pressing the tofu well before crumbling helps it crisp up better.
3
Push the tofu to one side of the pan, then add the diced yellow onion and minced garlic to the other side.
4
Sauté the onion and garlic for 2-3 minutes until fragrant and softened, then mix with the tofu.
About 3 min
5
Stir in the chopped kimchi and cook for another 2-3 minutes, allowing some of its moisture to evaporate.
About 3 min
6
Add the cold cooked rice to the pan, breaking up any clumps with your spatula.
Cook’s note: Using day-old, cold rice is crucial for good fried rice texture as it's less sticky.
7
Pour in the kimchi juice, soy sauce, and gochujang. Stir well to combine all ingredients and ensure the rice is evenly coated.
About 1 min
8
Continue to cook, stirring frequently, for 3-5 minutes, until the rice is heated through and slightly toasted.
About 4 min
Cook’s note: A slight char on some rice grains adds great flavor.
9
Remove the pan from the heat and stir in the sesame oil and most of the chopped green onion, reserving some for garnish.
10
Serve immediately, garnished with the remaining green onion and toasted sesame seeds if desired.

Per serving

Nutrition

70%Score

Calories: 778.6kcal
Protein: 19.7g
Carbs: 128.9g
Fat: 20.9g
Fibre: 6.3g
Sugar: 6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kimchi fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.