Vegan Kimchi Fried Rice
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover kimchi fried rice in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.
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