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RECIPE
9 INGREDIENTS4 STEPS30MIN

Easy Vegan Kimchi Fried Rice

3.0
5 Ratings

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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.
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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!
30MIN
Total Time

Alexandra's Kitchen

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

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Leftover Cooked  Brown Rice
1 jar
(16 oz)
Vegan Kimchi
1 cup
Frozen Shelled Edamame
1 head
Broccoli , chopped
or 3 Baby Bok Choy
2 Tbsp
Neutral Oil
1 bunch
Scallions , chopped
both white and green parts
1 tsp
Toasted Sesame Oil
1/2 Tbsp
Rice Vinegar
1 Tbsp
more or less to taste
or Tamari sås

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Nutrition Per Serving

VIEW ALL
CALORIES
367
FAT
13.4 g
PROTEIN
18.2 g
CARBS
50.1 g

Author's Notes

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

Cooking Instructions

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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 tablespoon) 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 tablespoon), 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 4
Stir in the Brown Rice (3 cup), Frozen Shelled Edamame (1 cup), kimchi brine, Toasted Sesame Oil (1 teaspoon), and Rice Vinegar (2 teaspoon). 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.

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Nutrition Per Serving
Calories
367
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
50.1 g
18%
Fiber
13.7 g
49%
Sugars
5.3 g
--
Protein
18.2 g
36%
Sodium
1028.9 mg
45%
Vitamin D
--
--
Calcium
168.3 mg
13%
Iron
3.0 mg
17%
Potassium
933.4 mg
20%
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