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–+ servings
Stav Kogan

Vegetarian Kimchi Fried Rice (A 30-Minute Wonder!)

A fast, flavorful, and satisfying dish that transforms simple leftover rice and kimchi into a restaurant-worthy meal. This vegetarian kimchi fried rice is the perfect 30-minute wonder for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 347
Ingredients Method Nutrition

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) (0.1 fl oz) sea salt
  • Optional for serving: chili paste, low-sodium tamari
  • 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.

Method
 

  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.
  3. Stir-fry for 1-2 minutes until the vegetables begin to soften.
  4. Add the diced tofu to the skillet and cook for 1 more minute, stirring occasionally.
  5. 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.
  6. 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.
  7. Stir in the chopped kimchi, sesame oil, and sea salt.
  8. Cook for another minute until everything is heated through.
  9. Remove from heat, mound in bowls, and serve immediately with chili paste or tamari, if desired.
  10. 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.

Nutrition

Calories: 347kcalCarbohydrates: 44gProtein: 11gFat: 15g

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