Easy Vegan Kimchi Fried Rice

9 INGREDIENTS • 4 STEPS • 30MINS

Easy Vegan Kimchi Fried Rice

Recipe

3.4

6 ratings

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!

Love This Recipe?

Easy Vegan Kimchi Fried Rice

Save

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!

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

30MINS

Total Time

$2.67

Cost Per Serving

Ingredients

Servings

4

us / metric

1 cup

3 cups cooked rice per 4 servings

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

Scallion, chopped

both white and green parts

1 tsp

Toasted Sesame Oil

2 tsp

1 Tbsp

more or less to taste

or Tamari sauce

Nutrition Per Serving

VIEW ALL

Calories

237

Fat

11.2 g

Protein

12.1 g

Carbs

25.8 g

Love This Recipe?

Easy Vegan Kimchi Fried Rice

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

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

Cooking Instructions

Hide images

step 1

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

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

step 2

Heat the Neutral Oil (2 Tbsp) in a large skillet over medium-high heat. Add the green and white part of the Scallion (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.

step 2 Heat the Neutral Oil (2 Tbsp) in a large skillet over medium-high heat. Add the green and white part of the Scallion (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.

step 3

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

step 3 Add the kimchi and cook for another minute, or until heated through.

step 4

Stir in the cooked Brown Rice (1 cup), Frozen Shelled Edamame (1 cup), kimchi brine, Toasted Sesame Oil (1 tsp), and Rice Vinegar (2 tsp). 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.

step 4 Stir in the cooked Brown Rice (1 cup), Frozen Shelled Edamame (1 cup), kimchi brine, Toasted Sesame Oil (1 tsp), and Rice Vinegar (2 tsp). 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.

Tags

0 Saved

top