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Vegan Kimchi Fried Rice
Flavor-filled kimchi fried rice ready in less than 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
- 16 oz. extra-firm tofu* pressed and drained, cubed
- 2 tbsp neutral-flavored, high-heat oil (such as avocado or vegetable oil)
- ¾ cup kimchi, roughly chopped (or cut with kitchen scissors)
- 1 ½ cups day-old short-grain rice
- ¼ cup kimchi juice
- 1-2 tbsp gochujang (amt depends on desired spiciness, I have a low-spice tolerance so I did 1 tbsp)
- 2 tsp sesame oil
- 3 green onions, chopped
- ¼ tsp kosher salt, or more as desired
- Toasted sesame seeds, for garnish
- Sliced roasted nori, for garnish
Instructions
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Heat up a large non-stick skillet or wok over high-heat. Once smoking, add neutral-flavored oil.
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Add kimchi and stir fry for 1 minute over medium-high. Turn heat to medium-low. Add rice and break up using a wooden spoon (or comparable kitchen utensil). Add kimchi juice, gochujang, and cubed tofu. Stir well to combine and stir fry for 4 minutes.
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Spread out rice into an even layer on the skillet. Increase heat to medium-high. Cook for 1 minute to get rice nice and crispy. Stir rice and cook for 30 more seconds so rice is evenly toasted.
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Stir in sesame oil. Remove from heat and stir in green onions. Serve kimchi fried rice topped with sesame seeds and sliced nori.