Vegan Korean Kimchi Fried Rice

4.8

(5)

5 Reviews

2 Photos

This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.

Submitted by akhapa

Published on June 19, 2020

Prep Time:

10 mins

Cook Time:

8 mins

Total Time:

18 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
¼ cup diced red onion
1 tablespoon minced garlic
1 ½ teaspoons minced ginger (Optional)
½ cup finely chopped kimchi
1 tablespoon rice wine vinegar
1 cup day-old cooked white rice
2 tablespoons white sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons kimchi brine
½ tablespoon sesame oil
salt to taste
ground black pepper to taste

Directions

Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

Cook's Notes:

I prefer jasmine rice and Sempio(R) brand soy sauce.

If you are not cooking for a vegan, feel free to add thinly sliced chicken breast and/or a fried egg on top of each bowl. Use honey instead of white sugar.

Nutrition Facts (per serving)

275	Calories
11g	Fat
42g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 275
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	8%
Sodium 862mg	37%
Total Carbohydrate 42g	15%
Dietary Fiber 2g	5%
Total Sugars 14g
Protein 4g	8%
Vitamin C 23mg	25%
Calcium 62mg	5%
Iron 2mg	11%
Potassium 210mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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