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Vegan Kimchi Fried Rice

Classic Kimchi Fried Rice I've been making for years with leftover rice!
Cook Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Asian, Korean
Keyword: fried rice, kimchi, quick
Servings: 2

Equipment

  • 1 Large Pan

Ingredients

  • 2 cups cooked leftover rice
  • 1/2 cup vegan kimchi
  • 1/4 cup kimchi juice
  • 1/2 block plant based luncheon meat or 150g extra firm tofu

Sauce

  • 1 tsp gochujang
  • 1 tsp rice wine vinegar
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp sesame oil

Toppings

  • 1 tsp sesame oil (final step)
  • Spring Onion
  • Toasted Sesame Seeds

Instructions

  • Chop the plant-based luncheon into cubes. Add sesame oil and stir-fry the vegan meat.
  • Add kimchi and saute for 3 minutes. Mix in the kimchi juice.
  • Add leftover rice, sauce mixture and give it a good mix. Adjust with salt if required.
  • Let the rice roast in the heat for a few minutes and mix in 1 tsp sesame oil.
  • Serve and top with spring onions and toasted sesame seeds. You can also serve it with slices of seasoned seaweed for extra flavour.

Notes

  1. This recipe can be made gluten tree if the gochujang is replaced with chili paste and the soy sauces are replaced with tamari. 
  2. This recipe works best with leftover rice due to the non-sticky texture of the rice. If you are pressed for time, you can keep your freshly cooked rice in the freezer until it chills. 
  3. Note that many store bought kimchi brands are NOT vegan as they contain anchovies or fish sauce. Remember to check for the vegan certification!