Vegan Kimchi Fried Rice
Leftover rice gets new life in this quick stir-fry built around the bold, fermented tang of vegan kimchi, smoky tofu, and mixed vegetables. A hot wok and high heat are key to getting the slightly charred, restaurant-style finish. The whole dish comes together in about 20 minutes.
Equipment
- Wok or large skillet
- Chef's knife
- Cutting board
- Spatula or wooden spoon
Ingredients
- 2 tablespoons toasted sesame oil adds deep, nutty flavor
- 1 cup yellow onion finely chopped
- 1 cup carrot julienned or grated
- 1 block firm tofu pressed, crumbled by hand
- 1 ½ cups vegan kimchi fermented and spicy; chopped, liquid reserved
- 4 cups cooked jasmine rice day-old rice preferred for dryness
- 2 tablespoons tamari or low-sodium soy sauce
- 1 tablespoon gochujang Korean red chili paste; adjust for heat level
- 2 teaspoons maple syrup balances acidity and heat
- ½ cup scallions sliced thin, green tops for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Heat the sesame oil in a wok or large skillet over medium-high heat (approx. 375°F / 190°C) until shimmering.
- Add the chopped onion and carrot. Sauté for 3–4 minutes until the onions are translucent and the carrots have softened slightly.
- Crumble the tofu directly into the pan and cook for 5 minutes, stirring occasionally to allow some browning for texture and flavor.
- Stir in the chopped kimchi and 2 tablespoons of reserved kimchi brine. Fry for about 2 minutes until fragrant.
- Add the day-old jasmine rice and break apart any clumps. Stir-fry for 5–6 minutes until well combined and evenly heated through.
- Drizzle in the tamari, gochujang, and maple syrup. Stir well to coat all the rice and tofu with the sauce. Cook for 1 minute more.
- Turn off the heat and fold in sliced scallion whites. Let it rest for 1 minute before plating. Garnish with scallion greens and sesame seeds.
Notes
- If using fresh rice, spread it out on a baking sheet and let it sit for 30 minutes to dry out a bit—it’ll fry better.
- Swap gochujang for sriracha if needed, though it lacks the same fermented complexity.
- Add sautéed shiitake mushrooms or edamame for additional umami or protein.
- If you enjoy crunch, toss in some chopped roasted seaweed as a topping.
Nutrition
Calories: 420kcalCarbohydrates: 60gProtein: 16gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 750mgPotassium: 367mgFiber: 4gSugar: 7gVitamin A: 5520IUVitamin C: 8mgCalcium: 208mgIron: 3mg
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