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

Keyword easy dinner recipes with kimchi, easy kimchi recipes, healthy fried rice, kimchi fried rice, vegan fried rice, vegan kimchi recipes

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