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
3.4
6 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
1
cup
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
•
2
tsp
Rice Vinegar
•
1
Tbsp
Soy Sauce
or Tamari sauce
Cooking Instructions
1.
Drain Vegan Kimchi (1 jar) in a colander or sieve, reserving the liquid. If necessary, chop the kimchi.
2.
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.
3.
Add the kimchi and cook for another minute, or until heated through.
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.
Author's Notes
Serve with sesame seeds, Sriracha, and/or pickled ginger if desired.
Nutrition Per Serving
CALORIES
237
FAT
11.2 g
PROTEIN
12.1 g
CARBS
25.8 g
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