Recipe: Tasty Vegan Kimchi Fried Rice

Vegan Kimchi Fried Rice. This Vegan Kimchi Fried Rice adds a pop of flavor to a traditional dish. The rice is not actually fried and it uses no oil so it's a healthy quick meal on busy nights. I know you're probably extremely busy with your job(s), family.

This vegan kimchi fried-rice features crispy tofu, bok choy, and flavor that will knock your socks off! I finally acquired a tofu press. When it comes to fried rice, kimchi fried rice is where it's at. You can have Vegan Kimchi Fried Rice using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vegan Kimchi Fried Rice

1. It's 1 cup of cooled brown sushi rice.
2. You need 5 tablespoons of kimchi.
3. You need 1 clove of minced garlic.
4. It's 1 of thumb of minced ginger.
5. Prepare 1 of small bunch spring onions chopped.
6. You need 1 of chopped red chilli or chilli flakes (to taste).
7. It's 1 squeeze of lime.
8. Prepare 1 splash of seaweed and/or tamari sauce.
9. Prepare 1 tablespoon of cooking oil.

Let's talk about kimchi a bit, shall we? Spicy, Korean fermented cabbage and veggies. This quick and easy Vegan Kimchi Fried Rice takes minutes to prepare, and features the tang of Vegan Kimchi and the boldness of spicy Korean Pepper Paste. Lucky for me, Los Angeles has one of the nation's biggest K-towns, which is where I fell in love with Vegan Kimchi Fried Rice.

Vegan Kimchi Fried Rice step by step

1. Mince the garlic, ginger and chili add a dash of oil and fry in a hot wok or pan until it just starts to brown..
2. Add the spring onions but keep some greens to garnish. Add the kimchi to the hot pan and stir gently. Push the mixture to the side of the pan, add another dash of oil and fry the rice until piping hot..
3. Combine the kimchi and rice and add the seaweed sauce and/or tamari sauce to your taste. Top with a little extra chili and a sprinkle of spring onions and a squeeze of lime. I like to serve this with a little extra kimchi and mixed vegetables..

This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. Swap out Cauliflower Rice for a Low Carb option! And of course, you can make your own homemade kimchi - super. Vegan Kimchi Fried Rice, from the new Bold Flavored Vegan Cooking cookbook!