Easy Vegan Kimchi Fried Rice

This vegan kimchi fried rice, which calls for an entire 16-oz jar of kimchi, comes together in a snap and is so flavorful. I love the combination of bok choy and mushrooms, but the recipe is adaptable to any number of vegetables. Be sure to have your ingredients prepped and measure, because once the first vegetables hit the pan, the process moves incredibly quickly. So easy and good!

Total Time

30min

3.2

6 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

3 cups

Cooked Brown Rice

•

1 jar
(16 oz)

Vegan Kimchi

•

1 cup

Frozen Shelled Edamame

•

1 head

Broccoli , chopped

or 3 small Pak Choy

•

2 Tbsp

Neutral Oil

•

1 bunch

Scallions , chopped

•

1 tsp

Toasted Sesame Oil

•

1/2 Tbsp

Rice Vinegar

•

1 Tbsp

Soy Sauce

or Tamari sauce

Cooking Instructions

Drain Vegan Kimchi (1 jar) in a colander or sieve, reserving the liquid. If necessary, chop the kimchi.

Heat the Neutral Oil (2 Tbsp) in a large skillet over medium-high heat. Add the green and white part of the Scallions (1 bunch) and cook, stirring frequently, for two to three minutes, or until tender. Add the Broccoli (1 head) , season with Soy Sauce (1 Tbsp) , and cook, stirring occasionally, for two to three minutes, until the bok choy is bright green and tender.

Add the kimchi and cook for another minute, or until heated through.

Stir in the Brown Rice (3 cups) , Frozen Shelled Edamame (1 cup) , kimchi brine, Toasted Sesame Oil (1 tsp) , and Rice Vinegar (1/2 Tbsp) . Cook, stirring frequently, for about two to three minutes until heated through. Taste and adjust the seasonings if desired. Serve right away with any desired toppings.

Author's Notes

Serve with sesame seeds, Sriracha, and/or pickled ginger if desired.

Nutrition Per Serving

CALORIES

367

FAT

13.4 g

PROTEIN

18.3 g

CARBS

50.1 g