This is one of my go-to meals whenever I have leftover rice in the fridge - Vegan Kimchi Fried Rice. Quick & easy and it tastes so good!
This is truly one of those "clean-out-the-fridge" kinda meals.
Leftover cold rice is a must as well as the kimchi, and the sauce will bring it all together, but other than that - add whatever you like.
I usually add
- canned mushrooms (because they are so convenient)
- a little onion
- a little bell pepper
- and some kind of frozen veggies (again - super convenient)
- you could also add green onions, leftover tofu cubes, or whatever you like
Again, the very simple but flavorful sauce will tie it all together.
Spicy Korean Sauce
You will need some
- Korean gochujang
- Korean gochgaru (optional -but adds an extra kick)
- some soy sauce or tamari
- maple syrup (or sweetener of choice)
- a big clove of garlic
- and some rice vinegar (not pictured)
Is it spicy? A little - but remember this will add to the kimchi to flavor the entire dish, so personally, I don't think it's too spicy at all. You can always reduce the amount of gochugaru and add more soy sauce if you want.
What is Gochujang / Gochugaru?
Gochugaru is simply Korean Chile Flakes, sort of like their chile powder. Gochujang is a paste made from those chile flakes and fermented soybeans, again - sort of like their Korean ketchup. Check the labels if you are gluten-free because sometimes wheat is added as a thickener.
You can usually find both at your local Whole Foods or Asian market. I've even seen it at Fred Meyers so look in the Asian section. Otherwise, Amazon is your friend and I will drop some Affiliate Links (I do earn from them) below.
The flakes will last a long while in your pantry and are a staple in mine. The gochujang will need to keep refrigerated but will last for months and again - is one of the staples I always have on hand.
Making The Sauce
To make the sauce, simply whisk all the sauce ingredients together in a small bowl or measuring cup and set aside until you need it. It will be thick, but you can thin it down with a little water if you like.
Kimchi Fried Rice Ingredients
As I mentioned, you will need about 3 cups of cold, leftover rice. Hot, just-cooked rice never works right and just clumps together. I'm using frozen peas & carrots as my veg.
If you buy prepared Kimchi - make sure it is Vegan - as most store-bought brands contain fish and/or fish oil. You can always make your own ahead of time and it will last several months in your fridge. I have a Kimchi Recipe here.
How To Make Vegan Kimchi Fried Rice Oil-Free
I do not use any oil when making my fried rice.
Finely chop your onion and bell pepper and saute over medium heat with a tablespoon or two of veg broth or water to prevent sticking. Once they are softened I add the minced garlic.
Next, I add the mushrooms, and if you are using fresh, they will cook down and create their own liquid, so again - no need for oil. If you do use fresh, I would use about 8 oz of any variety you like, (baby bella, shiitake, etc)
Next, add a cup of kimchi. Use less if you seriously do not like spicy food, add more if you do.
At ANY time the pan looks dry and begins to stick - splash in a little veggie broth.
I don't cook the kimchi very long at all as heat will destroy the enzymes of any fermented food that makes it so beneficial to our gut. I toss it in, give it a quick stir, then add the frozen veg.
As soon as I toss in the frozen veg, I add about 3 cups of the cold rice and break up any clumps as I give it a quick stir. Then in goes the sauce and a final mix to ensure everything gets coated.
Simmer until everything is heated through, adjust any spices, and you have my very simple, Vegan Kimchi Fried Rice which will provide you with a very delicious AND healthy lunch and dinner for at least a few days.
But once your family smells all that deliciousness coming from the kitchen....maybe not 🤣
Hope you enjoy the recipe, stay cool out there AND hydrated, and we'll see you next week.Print
This is one of my go-to meals when I have leftover rice in the fridge - Vegan Kimchi Fried Rice. Quick & easy and it tastes so good!
- 2 T. gochujang chile paste
- 1 T. gochugaru chile flakes (opt.)
- 1 T. low-sodium soy sauce
- 1 T. rice vinegar
- 1 T. maple syrup
- 1 lg. clove minced garlic
Vegan Kimchi Fried Rice
- ¼ onion
- ¼ red bell pepper
- 1 lg. clove garlic
- 1 (6.6 oz.) can of sliced mushrooms (or fresh)
- 1 c. vegan kimchi
- 1 c. frozen peas & carrots
- 3 c. cold, leftover rice
- Whisk all sauce ingredients together, set aside
- Saute onion and pepper in 1 few T. veg broth or water, until softened
- Stir in minced garlic
- Add mushrooms, if using fresh - cook down until their liquid has been released
- Add kimchi and stir to combine
- Add frozen veggies and stir to combine
- Add rice, breaking up any clumps
- Add sauce and mix well.
- Simmer until heated through and serve
- Garnish with green onions, sesame seeds, or sriracha
Keywords: vegan kimchi fried rice, oil-free