A 30-Minute Wonder for Your Leftover Rice!
Got leftover rice and a fridge full of veggie odds and ends? You’re just one special ingredient away from an incredible meal! This Vegetarian Kimchi Fried Rice is my go-to for a fast, flavorful, and satisfying dish that transforms simple leftovers into a restaurant-worthy meal. The star of the show is kimchi—a spicy, tangy Korean fermented cabbage that adds an unforgettable punch of flavor. Trust me, it’s worth a special trip to the store!
PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 x 1-cup servings
Ingredients
• 2 Tbsp / 30 ml safflower oil
• 3 cloves garlic, chopped
• 3 scallions, cut into 1-inch pieces
• 2 cups / 480 ml mixed vegetables, diced into ½-inch pieces
• 4 oz / 113 g firm tofu, drained, pressed, and diced into ½-inch pieces
• 3 cups / 710 ml cooked, day-old, refrigerated brown rice
• 1 cup / 240 ml kimchi, drained, pressed, and chopped
• 1 tsp / 5 ml sesame oil
• ½ tsp / 2.5 ml sea salt
• Optional for serving: chili paste, low-sodium tamari
Instructions
1. Heat a 9 or 10-inch cast-iron skillet or a large wok over medium-high heat until it’s very hot, almost smoking.
2. Add the safflower oil, followed by the garlic, scallions, and mixed vegetables. Stir-fry for 1-2 minutes until the vegetables begin to soften.
3. Add the diced tofu to the skillet and cook for 1 more minute, stirring occasionally.
4. Stir in the day-old rice, breaking up any clumps and spreading it evenly across the bottom of the skillet. Allow it to cook without stirring for a few minutes until the bottom layer starts to brown and get crispy.
5. Stir the rice and repeat the process of letting it sit to brown, continuing for about 8 minutes total, until the rice has developed plenty of crispy, crunchy bits.
6. Stir in the chopped kimchi, sesame oil, and sea salt. Cook for another minute until everything is heated through.
7. Remove from heat, mound in bowls, and serve immediately with chili paste or tamari, if desired.
Nutritional Information
• Per serving, without egg
• Calories: 347
• Protein: 11 g
• Carbohydrates: 44 g
• Total Fat: 15 g
• Saturated Fat: 2 g
• Fiber: 6 g
• Sodium: 366 mg
• Cholesterol: 0 mg
Pro Tips
• Pro-Tips
• Day-Old Rice is Essential: For the best texture, use cold, day-old rice. Freshly cooked rice contains too much moisture and will result in a mushy dish.
• Get That Crisp: Don’t rush the browning process! Letting the rice sit untouched in the hot pan is the secret to developing those irresistible crispy, crunchy bits.
• Clean Out The Fridge: This recipe is incredibly versatile. Feel free to toss in any veggies you have on hand, such as bell peppers, zucchini, mushrooms, broccoli, carrots, or kale.
• Add a Protein Boost: For ovo-vegetarians, top the finished fried rice with a sunny-side-up egg. The runny yolk creates a delicious, creamy sauce when mixed in.
FAQ
Q: Is this kimchi fried rice recipe vegan
A: This recipe can easily be made vegan. The key is to use vegan kimchi, as some traditional kimchi contains fish sauce or shrimp paste. Always check the label to ensure it’s 100% plant-based. The rest of the ingredients, including tofu, are naturally vegan.
Q: Can I add more protein to this vegetarian fried rice
A: Absolutely! Besides the firm tofu in the recipe, you can boost the protein by adding a cup of cooked edamame or topping it with a fried egg (for ovo-vegetarians). You could also increase the amount of tofu used.
Q: What can I use instead of tofu
A: If you’re not a fan of tofu, you can substitute it with an equal amount of tempeh, seitan, or a cup of cooked chickpeas or edamame for a different texture and protein source.
Q: How do I store leftover kimchi fried rice
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry it in a hot skillet with a splash of oil until heated through to help revive some of the crispy texture.
