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Easy Vegan Kimchi Fried Rice
Recipe

9 INGREDIENTS • 4 STEPS • 30MINS

Easy Vegan Kimchi Fried Rice

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!
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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/
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!
30MINS
Total Time
$2.67
Cost Per Serving
Ingredients
Servings
4
US / Metric
Brown Rice
1 cup
Mahatma® 100% Whole Grain Brown Rice
3 cups cooked rice per 4 servings
Vegan Kimchi
1 jar
16 oz
Vegan Kimchi
Frozen Shelled Edamame
1 cup
Frozen Shelled Edamame
Broccoli
1 head
Broccoli, chopped
or 3 small Pak Choy
Neutral Oil
2 Tbsp
Neutral Oil
Scallion
1 bunch
Scallion, chopped
both white and green parts
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil
Rice Vinegar
1/2 Tbsp
Soy Sauce
1 Tbsp
Soy Sauce
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
Add to plan
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Easy Vegan Kimchi Fried Rice
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author_avatar
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 InstructionsHide 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 Mahatma® 100% Whole Grain Brown Rice (1 cup), 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.
step 4 Stir in the cooked Mahatma® 100% Whole Grain Brown Rice (1 cup), 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.
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Rice
Korean
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