Kimchi Fried Rice (Plant-Based!)
Easy, flavorful kimchi fried rice with fresh vegetables and tofu. An easy, satisfying, plant-based entrée or side. Just 10 ingredients required!
Servings 4 (Servings)
Ingredients
RICE
- 12 cups water (yes, we really do mean 12 cups — the rice is cooked using the pasta method)
- 1 cup uncooked brown rice, rinsed thoroughly (we used short-grain, but long-grain works too // alternatively, skip cooking rice and use two cups leftover as recipe is written)
TOFU
- 14 ounces extra-firm tofu
- 1 Tbsp toasted sesame oil
- 2 Tbsp gochujang sauce (or sub store-bought // ensure vegan/gluten-free friendly as needed)
VEGGIES
- 1 Tbsp toasted sesame oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 ½ cups stir fry veggies of choice (we used carrots and snap peas!), cut into bite-size pieces
- 1 Tbsp tamari or soy sauce (if not gluten-free)
- 1 cup kimchi , chopped into bite-size pieces (or sub store-bought // ensure vegan-friendly as needed)
- 1 Tbsp kimchi juice (from a jar of kimchi // ensure vegan-friendly as needed)
FRIED RICE
- 1 Tbsp toasted sesame oil
- 1 Tbsp tamari (or soy sauce if not gluten-free)
- 2 Tbsp finely chopped fresh ginger
- 2 cups cooked, cooled brown rice (leftovers or rice cooked per Step 1)
- 1/4 cup gochujang sauce (or sub store-bought // ensure vegan/gluten-free friendly as needed)
GARNISH optional
- Sesame seeds
- Crumbled nori
- Sliced green onion
Instructions
- RICE: For the rice, if not using leftover, bring 12 cups (~3 liters) of water (yes, we really mean that much) to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain in a fine-mesh strainer. Let the rice sit in the strainer while you proceed with the recipe.
- TOFU: Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Drain the tofu and wrap it in a clean dish towel, then place something heavy on top (or use a tofu press) to press the tofu for 10 minutes. Cut and prepare your veggies while your tofu is draining.
- Once drained, cut the tofu into 1/2-inch (13 mm) cubes and place on the parchment-lined baking sheet. Add 1 Tbsp (15 ml) toasted sesame oil and 2 Tbsp (36 g) gochujang and toss to coat (amounts as original recipe is written). Spread into an even layer and bake for 25-30 minutes, flipping halfway through or until golden brown with crispy edges. While the tofu bakes, start cooking the veggies.
- VEGGIES: In a large nonstick or cast iron skillet, heat 1 Tbsp (15 ml) toasted sesame oil over medium-high heat. Once hot, add diced onion and sauté until translucent, about 2 minutes. Add the minced garlic, stir fry veggies (such as carrots and snap peas), and 1 Tbsp (15 ml) tamari (amount as original recipe is written). When veggies are vibrantly colored and beginning to soften — about 4 minutes — turn off the heat and add your kimchi and kimchi juice. Toss the veggies one last time and then place them into a medium mixing bowl and set aside.
- FRIED RICE: With your pan still OFF heat, add 1 Tbsp (15 ml) sesame oil, 1 Tbsp (15 ml) tamari, the finely chopped ginger, and 2 cups (316 g) cooked rice (amounts as original recipe is written). Toss to fully coat the rice and then turn the heat on to medium-high. Spread the rice out into one even layer and cook, undisturbed, for about 2 minutes. You should hear it sizzling and popping a bit. If it’s quiet, turn your heat up a little. After 2 minutes, toss your rice and add 1/4 cup (72 g) gochujang (amount as original recipe is written). Toss to coat the rice fully and then spread into an even layer again, and cook undisturbed for 2 minutes.
- Give your rice one final toss and then add the cooked veggies and baked tofu. Toss everything together and taste! Add more gochujang for spice or more tamari for saltiness.
- Option to garnish with sesame seeds, crumbled nori, and green onions. Store in an airtight container in the refrigerator for up to 3-4 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with 1 ¼ cups each snap peas and carrots and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 481 Carbohydrates: 62.9 g Protein: 18.7 g Fat: 18.1 g Saturated Fat: 2.9 g Polyunsaturated Fat: 3.7 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1184 mg Potassium: 704 mg Fiber: 5.6 g Sugar: 15.7 g Vitamin A: 9385 IU Vitamin C: 37.1 mg Calcium: 401 mg Iron: 4.4 mg