Vegan Kimchi Fried Rice
Elevate your weeknight dinners with this bold and flavorful Vegan Kimchi Fried Rice, a plant-based twist on a Korean comfort food classic. Packed with umami-rich vegan kimchi, fluffy white rice, and golden-browned tofu, this dish delivers a perfect combination of tangy, spicy, and savory flavors. A dash of gochujang and soy sauce infuses the rice with authentic Korean flair, while frozen veggies, green onions, and optional seaweed garnish add color, texture, and nutritional balance. Ready in just 30 minutes, this quick and easy recipe turns simple pantry staples into a vibrant meal that’s gluten-free adaptable and perfect for sharing. Serve it steaming hot for an unforgettable, crowd-pleasing vegan dinner!
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Recipe Information
Ingredients
- 4 cups cooked white rice
- 1.5 cups vegan kimchi
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon gochujang (Korean red pepper paste)
- 4 stalks green onions (sliced)
- 3 cloves garlic (minced)
- 1 cup frozen peas and carrots
- 1 block firm tofu (cubed)
- 2 tablespoons cooking oil
- 1 sheet seaweed (optional, for garnish)
- 1 tablespoon sesame seeds
Instructions
Drain and squeeze excess liquid from the kimchi, keeping the liquid aside. Chop the kimchi into smaller pieces if necessary.
In a large skillet over medium heat, add 2 tablespoons of cooking oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add 2 tablespoons of sesame oil. Add the cooked rice, chopped kimchi, and frozen peas and carrots. Sauté for about 3-4 minutes until the vegetables are tender.
Stir in the kimchi liquid, soy sauce, and gochujang. Mix well to ensure even coating.
Return the cooked tofu to the skillet and stir everything together, cooking for another 2-3 minutes.
Add the sliced green onions to the skillet and stir to combine.
Transfer the fried rice to a serving dish, garnish with sesame seeds and sliced seaweed if using.
Serve hot and enjoy your delicious Vegan Kimchi Fried Rice!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6141 mg | 267% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 17.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1935 mg | 149% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
