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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
![Vegan Kimchi](https://www.sidechef.com/ingredient/151aa3ea-231f-4720-86c1-e04bb3eef0fc.jpeg?d=96x96)
1 jar
(16 oz)
(16 oz)
Vegan Kimchi
![Frozen Shelled Edamame](https://www.sidechef.com/ingredient/0cbc171d-7903-4599-a8a8-4dd13828018c.jpeg?d=96x96)
1 cup
Frozen Shelled Edamame
![Neutral Oil](https://www.sidechef.com/ingredient/c3b137bf-8ee5-48bb-8f4a-ebd241a41278.jpeg?d=96x96)
2 Tbsp
Neutral Oil
![Scallion](https://www.sidechef.com/ingredient/5247ba1b-326c-4a0d-9765-8bd4af43d573.jpeg?d=96x96)
1 bunch
Scallion, chopped
both white and green parts
![Toasted Sesame Oil](https://www.sidechef.com/ingredient/21c14ba6-58ad-4d0c-b7f5-e3cd248b8fa8.jpeg?d=96x96)
1 tsp
Toasted Sesame Oil
Nutrition Per Serving
VIEW ALL
Calories
237
Fat
11.2 g
Protein
12.1 g
Carbs
25.8 g