Description
This Vegan Kimchi Fried Rice recipe is a flavorful and quick weeknight meal that combines spicy kimchi, creamy tofu, and savory gochujang with fragrant sesame oil and crispy nori. Using day-old short-grain rice and a simple stir-fry method, this dish delivers a delicious and satisfying vegan Korean-inspired experience in just 30 minutes.
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)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 2 sheets Sliced roasted nori (seaweed)
Instructions
- Heat the skillet: Place a large non-stick skillet or wok over high heat. When it begins to smoke, add the neutral-flavored oil to coat the surface.
- Cook the kimchi: Add the roughly chopped kimchi to the hot oil and stir-fry for about 1 minute until it releases aroma and softens slightly. Then reduce the heat to medium-low to avoid burning.
- Add rice and seasonings: Gently incorporate the day-old short-grain rice, breaking up any clumps so the grains separate evenly. Pour in the kimchi juice and gochujang, then add the cubed tofu. Stir everything together and cook for about 4 minutes to allow flavors to meld.
- Create crispy layer: Spread the rice mixture into an even layer in the skillet. Increase the heat back to medium-high and let it cook undisturbed for 1 minute to develop a crispy bottom crust.
- Toast the rice: Stir the rice to mix and cook for an additional 30 seconds, allowing the rice to toast evenly and enhance the texture.
- Finish and serve: Stir in the sesame oil, remove the skillet from heat, and gently fold in the chopped green onions. Serve immediately, garnished with toasted sesame seeds and sliced roasted nori sheets for a delightful finishing touch.
Notes
- Using day-old rice is essential to achieve the perfect texture; freshly cooked rice may result in clumping and sogginess.
- Adjust the amount of gochujang based on your spice tolerance for a milder or spicier dish.
- For extra protein, feel free to add more tofu or incorporate other plant-based proteins.
- Make sure to keep the heat balanced to avoid burning the kimchi or rice during stir-frying.
- The crispy layer adds wonderful texture contrast, so avoid stirring too much during that step.
