Kimchi Fried Rice
Loaded with vegetables, this flavorful vegan Kimchi Fried Rice comes together quickly, making it a great dinner option for busy weeknights!
Ingredients
- 1 teaspoon neutral-flavored vegetable oil
- ¼ cup minced onion
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 3 cups cooked rice
- 1 cup cooked peas
- 1 cup diced carrots
- 1 red bell pepper diced
- 1 bunch broccoli cut into small florets (about 5 cups)
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 tablespoon garlic chili paste or sriracha plus extra for serving, optional
- 1 cup kimchi, roughly chopped plus extra for serving, optional
- 16 ounces baked tofu homemade or store-bought
- 2 scallions chopped
- 2 tablespoons sesame seeds
Instructions
- Heat the oil in a large skillet over medium heat and add the onion, garlic and ginger. Sauté for about 5 minutes, until they are fragrant.
- Add the broccoli, peas, carrots, and bell pepper to the pan and turn up the heat to medium high. Cook for about 5 more minutes, until the broccoli turns bright green.
- Add the rice to the pan. Stir in the tamari, rice vinegar, and garlic chili paste or sriracha.
- Cook for about 10 minutes, stirring frequently. You want to make sure the vegetables are tender and everything is heated throughout. Remove from the heat and stir in the kimchi.*
- Divide among 4 bowls and top with the baked tofu, scallions, and sesame seeds.
Notes
*Note: If you think you’re going to have leftovers, add the kimchi to the bowl as you’re serving it. That way, you’re not killing the probiotics in the kimchi when you reheat it.