Vegan Kimchi Fried Rice

Packed full of flavour this kimchi fried rice is a dinner hero for when you are short on time. It is a Korean dish that’s perfect for using up left over rice as it cooks best with day (or two) old refrigerated rice. And if your kimchi is starting to get a little ripe, again, this is a great dish for utilising those last bits before they end up in the compost. You see, when you cook the kimchi it mellows out a little while still delivering that delicious umami and zing we all love it for. The rice and kimchi together with simple plant based staples like garlic and tofu allows you to put a well balanced meal on the table in minutes. If you’re feeling fancy and for even more goodness you can go to town on the toppings like I often do. While it is delicious right out of the pan things like toasted seaweed, sesame seeds and avocado really brings this fried rice to a whole other level. Try it!

Malin x

This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Vegan Caesar Salad, Cauliflower and Chickpea Coconut Curry and Roasted Tomato and Garlic Spaghetti.

Vegan Kimchi Fried Rice

Serves 4.

INGREDIENTS:

Rapeseed oil, for frying

1 block (roughly 250 g) smoked tofu

3 garlic cloves, finely chopped

1 tbsp gochujang, optional

2 cups vegan red kimchi

3 cups cooked and refrigerated day old rice, left overs are perfect

1 tbsp soy sauce

0,5 tsp sesame oil

Top with:

2 avocados, halved and sliced thinly

2-3 spring onions, sliced

Toasted sesame seeds

Nori sprinkles or cut up toasted nori seaweed

Lime wedges

METHOD:

Cube your tofu into small-ish bite sized pieces. Heat a frying pan to medium-high heat and drizzle a little oil into it. Once the pan is hot toss the tofu cubes into the pan and fry for a minute on each side or until they are golden all the way around.

Turn the heat down to medium and saute the garlic in the pan, together with the tofu, for a minute or until fragrant. Add in the tablespoon of gochujang* if using and mix well for another minute. Then add in the kimchi and stir fry it for 3 minutes or so to heat it through and letting the flavours come together.

Finally it’s time to add the rice. I like to break any clumps apart with my hands as I add the left over or precooked rice into the pan. Mix it through the vegetables well and fry for a few minutes, giving it a stir once in a while.

Drizzle in the soy sauce to season the dish and mix it through. You might find that the rice is sticking a little to the bottom of the pan. This is a good things, simply scrape it off. This will add a depth of flavour to the dish so allow this to happen for an extra delicious fried rice.

Once you’ve allowed the rice to catch a few times and scraped it off. turn off the heat and add your sesame oil. Toss the rice to disperse the flavourful oil and serve the rice in bowls.

Top with half a sliced avocado each and sprinkle each bowl with sliced spring onion, toasted nori seaweed and toasted sesame seeds. Squeeze some lime juice over the top if you’re feeling fancy.

* Gochujang is a somewhat spicy Korean red pepper paste that is often used in sauces and in the cooking of various dishes.