Vegan Kimchi Fried Rice

5 from 7 votes

A quick and really tasty Vegan Kimchi Fried Rice cooked with lots of mushrooms and short grain rice. This is also a great way to use up other leftover veggies and add in some tofu for extra protein, if you’d like! I topped my fried rice with some pan-fried tofu with Ssamjang sauce. You can also check out the recipes below.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Asian, Korean

Servings

Calories 458 kcal

Ingredients

Kimchi Fried Rice

3 cups short grain rice , cooked and cooled (leftover rice is best!)
2 tbsp sesame oil
2 cloves garlic minced
1 scallion chopped, plus more for topping
1/2 medium onion diced
1 cup chopped vegan kimchi , homemade kimchi recipe here

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)

To Season

1/4 cup kimchi juice or kimchi liquid
1 tbsp gochujang add more or less to taste
1/2 tbsp soy sauce or to taste
Salt and pepper to taste
Sesame seeds for topping
Chopped scallion for topping

Ssamjang Sauce (Makes 1/2 cup)

1/4 cup doenjang or korean soybean paste
2 tbsp gochujang or korean chili paste
2 tbsp sesame oil
2 tbsp room temp. water
2 tbsp maple syrup or other liquid sweetener
2 tsp sesame seeds
1/4 small onion roughly chopped

Pan-Fried Tofu

14 oz extra firm tofu
1 tsp salt
Neutral oil for cooking

Instructions

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!

Ssamjang Sauce

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.

Pan-Fried Tofu

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.

WATCH Video

Notes

Kimchi

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.

NUTRITIONAL INFO

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