Description
This Vegan Kimchi Fried Rice recipe is a quick and flavorful weeknight meal that combines crispy day-old short-grain rice with spicy kimchi, umami-rich tofu, and the distinctive punch of gochujang. It’s effortlessly cooked in a skillet to achieve a deliciously crispy texture and garnished with toasted sesame seeds and roasted nori for added depth and crunch.
Ingredients
Scale
Main Ingredients
- 1 block Extra-firm tofu (Cubed)
- 2 tablespoons Neutral-flavored oil (Such as avocado or vegetable oil)
- 3 cups Day-old short-grain rice
- 1 cup Kimchi (Roughly chopped)
- 2 tablespoons Kimchi juice
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions (Chopped)
- 1 teaspoon Kosher salt (Adjust according to taste)
Garnish
- 1 tablespoon Toasted sesame seeds
- 2 sheets Sliced roasted nori
Instructions
- Heat the Skillet: Preheat a large non-stick skillet or wok over high heat until it starts to smoke slightly. This ensures a hot cooking surface for frying the ingredients.
- Cook the Kimchi: Pour in the neutral-flavored oil and add the roughly chopped kimchi. Stir-fry the kimchi for about 1 minute to release its flavors, then reduce the heat to medium-low to avoid burning.
- Add Rice and Seasonings: Gently add the day-old short-grain rice, breaking up any clumps. Pour in the kimchi juice and the gochujang Korean chili paste. Add the cubed tofu carefully so it doesn’t break apart. Stir everything together and cook for approximately 4 minutes to allow the flavors to meld.
- Crisp the Rice: Spread the rice mixture evenly across the skillet. Increase the heat to medium-high and cook without stirring for 1 minute to develop crispy bits on the bottom.
- Finish Toasting: Stir the rice to redistribute and continue cooking for an additional 30 seconds until the rice is evenly toasted and slightly crispy.
- Add Final Touches: Stir in the sesame oil for a nutty aroma, then remove the skillet from heat. Fold in the chopped green onions gently to retain their freshness.
- Garnish and Serve: Plate the fried rice and top with toasted sesame seeds and sliced roasted nori sheets to add flavor and texture contrast. Serve immediately while hot.
Notes
- Use day-old rice for best texture; freshly cooked rice may become mushy.
- Adjust the amount of gochujang based on your spice preference.
- Press and drain tofu well to remove excess moisture before cubing.
- Feel free to add other vegetables like carrots or peas for variation.
- Kimchi juice adds a nice tangy flavor but can be omitted or substituted with a splash of vinegar if unavailable.
- This recipe is naturally vegan and gluten-free if you check the kimchi and gochujang labels.
