Vegetarian Kimchi Fried Rice
Transform your weeknight meal routine with this bold and flavorful Vegetarian Kimchi Fried Rice recipe—a perfect balance of spicy, savory, and satisfying goodness. Packed with wholesome ingredients like tofu, vibrant bell peppers, carrots, peas, and perfectly aged vegetarian kimchi, this dish is a celebration of umami-rich flavors and nourishing vegetables. The cool, flaky texture of day-old rice gets a delicious makeover, stir-fried with garlic, scallions, sesame oil, and a splash of soy sauce for the ultimate depth of taste. Topped with toasted sesame seeds for a delightful crunch, this quick and easy recipe comes together in just 35 minutes, making it ideal for busy nights. Whether you’re craving Korean-inspired comfort food or looking for a new vegetarian dinner idea, this one-pan wonder offers a spicy twist that’s sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 cup vegetarian kimchi
- 1 medium, diced carrot
- 1 cup, diced mixed bell peppers
- 0.5 cup frozen peas
- 3 stalks, chopped scallions
- 3 cloves, minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 block, diced firm tofu
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing all your ingredients. Make sure the rice is cooked and cooled; using day-old rice provides the best results.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced tofu to the skillet and cook until all sides are golden brown, about 5 minutes, then remove from the skillet and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped scallions, and sauté until fragrant, about 1 minute.
Add the diced carrots and mixed bell peppers to the pan and stir-fry for 3-4 minutes or until they begin to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Add the vegetarian kimchi and stir well until the ingredients are combined.
Push the veggies to one side of the pan, and pour in the sesame oil. Add the cooled rice and toss the rice to coat it evenly with the sesame oil.
Combine everything in the pan and add the soy sauce, sea salt, and black pepper. Stir to thoroughly mix all ingredients.
Add the browned tofu back into the pan, mix well, and cook for another 2 minutes until everything is heated through.
Serve the kimchi fried rice hot, garnishing with toasted sesame seeds and additional chopped scallions if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 20.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2050 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.
