I’ve always loved Korean food growing up but during this whole pandemic and quarantine phase, I’ve found myself constantly craving Korean food because of all the dramas I’ve been watching. One of my favourites is a really easy yet flavour-packed Kimchi Fried Rice.
I also enjoyed my fried rice with some pan-fried tofu and homemade ssamjang sauce for a super satisfying and protein-packed vegan meal!
I made this ssamjang sauce that paired so well with the tofu. It’s also inspired by those I’d enjoy in Korean restaurants.
VEGAN KIMCHI FOR THIS FRIED RICE
For this fried rice, I used own homemade vegan kimchi!
You can find my homemade vegan kimchi recipe here.
You can of course opt to use store-bought kimchi of your choice but I prefer to make my own. And if you’re vegan, watch out for the shrimp paste or fish sauce they can mix with the kimchi if you’re purchasing yours
You can check out my easy vegan kimchi recipe here.
This fried rice recipe is also in the video I made showing 3 WAYS to enjoy kimchi–from noodles to pancakes! You can check out the video below.
Hope you enjoy your fried rice! 🙂
Check out my other kimchi recipes:
OTHER RECIPES YOU MIGHT LOVE
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Kimchi Mayo Deopbap
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
Vegan Kimchi Fried Rice
Kimchi Fried Rice
Veggies/Mushrooms/Protein of Choice
- 1/2 cup vegan sausage, chorizo, or ham chopped (or other protein of choice)
- 3 fresh king oyster mushroom chopped into small cubes/piece
- 5 oz enoki or golden mushrooms or other mushrooms of choice (1 bunch)
Ssamjang Sauce (Makes 1/2 cup)
Kimchi Fried Rice
- Separate the rice grains in a bowl.
- Heat a large pan or wok over high heat. Add in the sesame oil. Once hot, sauté the minced garlic, onion, and scallions until aromatic, around 2 minutes. Add in the chopped kimchi and sauté for 2-3 minutes.
- Add the king oyster mushrooms and vegan sausage/ham or other protein of choice then sauté for 3 to 4 minutes until tender.
- Add in the enoki mushrooms or other mushrooms, if using.
- Add in the rice.
- Pour in kimchi liquid, gochujang, and soy sauce to taste.
- Mix well and cook for a few more minutes. Season with pepper and salt or more soy sauce, to taste.
- Top with some chopped scallion and sesame seeds, if desired.
- You can also enjoy this with some pan-fried tofu and ssamjang sauce for a really hearty meal! See the recipe below.
- Enjoy while hot!
- Quickly process or blend all the ingredients until smooth. Feel free to add more water depending on your desired consistency. Place in an air-tight container until ready to use. Can be refrigerated for up to 2 weeks.
- Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plates) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels.Slice tofu into small thin squares (around 1/2 inch thick each).
- Slice the tofu.
- Sprinkle salt on to the tofu. The seasoning for the tofu is very minimal because the ssamjang sauce is already very tasty. Feel free to season with more salt if you intend to enjoy the tofu as is.
- Heat a non-stick pan. Add some oil. Add in the tofu.
- Cook each side on medium heat until tofu is lightly golden brown and crisp.
- If using store-bought kimchi, make sure to use kimchi that has no fish sauce or shrimp paste/powder!
- If your kimchi doesn’t have much liquid, feel free to add 1 tbsp of gogchujang or korean chili paste.
Veggies and Mushrooms
- Feel free to use your choice of veggies and mushrooms!
- Feel free to use other protein of choice as well.