Easy Kimchi Fried Rice
Made with kimchi, this fried rice is smoky, salty, tangy, and umami-packed– a delicious way to use up leftover rice. Vegan and gluten-free.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main Dishes
- Method: Cook
- Cuisine: Korean
Ingredients
Scale
- 2 tbsp olive oil
- 7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced
- 1 cup kimchi, roughly chopped
- 2 tbsp kimchi juice from jar
- 1 tbsp gochujang paste
- 1 tbsp soy sauce (sub tamari for gluten free)
- 2 cups cooked short-grain white rice, cooled
- 1–2 tsp sesame oil
- 4 scallions, thinly sliced
- toasted sesame seeds
- crumbled roasted seaweed sheet
Instructions
- Heat 1 tbsp oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan.
- Add remaining oil and chopped kimchi, and stir-fry for 3 minutes until kimchi caramelized. Stir in kimchi juice, gochujang, and soy sauce, mixing quickly until well combined, then add rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors.
- Stir in sesame oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.
Find it online: https://theplantbasedwok.com/easy-kimchi-fried-rice-vegan/
