Vegan Kimchi Fried Rice
Kimchi fried rice gets a vegan makeover. A few additional ingredients make it just as luscious as the meat version. Serve with a vegan chocolate milk for a sweet-spicy combination.
Servings 4
Calories 403kcal
Ingredients
- 2 T coconut oil or other cooking oil
- 2 T non-hydrogenated margarine such as Earth Balance brand
- 1 1/2 c vegan kimchi coarsely chopped
- 1 tsp agave or sugar
- 1/2 tsp salt
- 4 c cooked white rice cold
- 1 Tb tamari or soy sauce
Garnishes
- 4 slices vegan cheese such as Chao brand
- 1 c shredded nori seaweed
- 2 Tb toasted white sesame seeds
Instructions
- Over medium high heat, melt the oil and non-hydrogenated margarine together.
- Add chopped kimchi and stir fry for 3-5 minutes until the kimchi is translucent. If it is already translucent to begin with, it should be softened and cooked through without a harsh bite.
- Add cold rice, agave or sugar, and salt. Stir fry for another 4-5 minutes until the rice is completely heated through.
- Season with tamari or soy sauce and remove from heat. Top the skillet with garnishes and serve from the pan.
Notes
- Typically cold, cooked rice is used for fried rice. Can you still use hot rice? Yes, but the grains will not easily separate, and you can end up mashing the rice.
- A non-stick pan is recommended because the rice will stick to a regular pan. Either you need to add more oil, which will make the fried rice tastier, but be prepared to also scrub off the rice that sticks to the bottom.
- Be sure to cook the kimchi thoroughly, otherwise, it will be very crunchy and raw tasting.
- The garnishes of sesame seeds and nori are key for adding umami flavor to this dish, especially if you do not top with vegan cheese.
Nutrition
Calories: 403kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Sodium: 790mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 0.5mg | Calcium: 74mg | Iron: 1.3mg