This Vegan Kimchi Fried Rice Recipe is a highly adaptable dish and will mostly rely on the spiciness and ripeness of your kimchi. I recommend using a young, not too ripe kimchi if you’re going to use the full amount listed here. It’s ok if it’s not young but may change the flavor and consistency a little bit.
When eating Kimchi in general, the flavors you will pick out generally are a mix of sour, spicy, and umami. Depending on the quality and type of vegetables that are used along with the time you take to ferment the delicacy, the flavor really can vary.
I used Homemade Kimchi after about a week of preparation. If using super ripe kimchi, use half the amount and add tofu or extra veggies. You can also add extra tamari or gochujang if your kimchi really is on the weak side. If you have never made homemade kimchi before, you might as well give it a shot and see how it comes out. There are many recipes online and please let us know if you find one that is perfect.
You really can never go wrong when bringing flavorful asian cuisine to your table and of course you are going to impress any house guest. The best part about this recipe is that that the leftovers of this vegan kimchi fried rice will be even better the next day, guaranteed!
- 2 tbsp melted coconut oil or peanut oil, divided
- 1 medium white onion, peeled, trimmed and chopped
- 1 pound Homemade Kimchi or store-bought, roughly chopped
- 1½ cups frozen green peas
- 3 cups cooked and chilled rice of choice
- 1 tbsp reduced-sodium tamari
- 1 tbsp kimchi brine
- Garnishes: Chopped dry roasted peanuts and sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice, Gochujang Kimchi Sausages
- Heat 1 tablespoon of oil on medium-high heat ina large skillet or wok. Add the onion and cook until it starts to brown, about5 minutes. Stir occasionally.
- Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cookuntil bright green and heated through, about 3 minutes. Set aside.
- Break the rice apart with a spoon to remove clumps. In another skillet, heat the remaining 1 tablespoon of oil on medium-high heat.
- Add the rice to the oil and cook until heated through and
crisp, about 3 minutes.
- Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally.
- Stir the rice into the vegetables to combine.
- Cook for another 2 minutes to let the flavors meld. Serve with your garnishes of choice