Kimchi Fried Rice

Try this plant-based spin on Kimchi Fried Rice! It’s spicy, salty, and the perfect way to use up leftover rice. Have this satisfying meal on the dinner table in just minutes. Gluten-free, Vegan, Oil-free option.

Course Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 13

Total Time 18

Servings people

Calories 736kcal

Author Caitlin Shoemaker

Ingredients

2 green onions sliced; white and green parts divided
2 cloves garlic minced
1 cup frozen peas
1 cup carrots diced or grated
1 packed cup kimchi roughly chopped
4 cups cooked white or brown rice
2 tablespoons tamari liquid aminos, or soy sauce
1 teaspoon toasted sesame oil optional
sriracha or gochujang to taste (optional; if the kimchi is not spicy enough)

US Customary - Metric

Instructions

Cook the Veggies: Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.
Add Rice: Add the rice and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.
Serve: divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.

Notes

Make sure to use vegan (fish sauce-free) kimchi!
Feel free to add in any extra veggies of your choosing: mushrooms, snap peas, and/or broccoli would all be great here

Nutrition