Make this vegan Kimchi Fried Rice as hot (or not) as you like! This flexible recipe is great for using up leftover rice to make supper in a hurry.
I. Love. Kimchi. Love it. If you need me, I’ll be at the kitchen counter, snacking on kimchi straight out of the jar. So, when I got the chance to choose a recipe from Bold Flavored Vegan Cooking by Celine Steen, the vegan Kimchi Fried Rice seemed like a total-no brainer.
And it was a great choice! This recipe is simple to make and so, satisfying. I topped mine with Crispy Air Fried Tofu for an easy meal.
If you like things spicy, use the full pound of kimchi in the ingredients. If not, you can halve the kimchi and bulk out your Kimchi Fried Rice with veggies, like baby bok choy, carrots, or kale. This can be a perfect fridge-dump recipe to help use up what’s in your produce drawer.
Like I mentioned above, this recipe is from Bold Flavored Vegan Cooking by Celine Steen, and it’s full of flavor-packed recipes. In the introduction, Celine says that she considers bland food to be a cooking disaster, and I couldn’t agree more. The vegan recipes in her book are full of bold flavors, just like the title promises.
This review and Kimchi Fried Rice recipe is just one stop on this book’s blog tour. If you want to check out other recipes from the book, try:
- Quick and Easy Pad Thai at Bake and Destroy
- Smoky Kale and Peas with Miso Peanut Drizzle at Dianne’s Vegan Kitchen
- Citrusy Pepper Chili at The Real Vegan Housewife
- Balsamic Berry Panna Cotta at Healthy Slow Cooking
See what I mean? Flavor, flavor, flavor. You’ll love this book, you guys!
Celine breaks out the recipes into categories: Savory, Spicy, Sweet, and Staples. There is also a chapter at the end that walks you through kitchen tools, ingredients, and techniques to give your vegan cooking the most flavor. If you’ve been looking for ways to spice up your meals, this book is for you!
A Note About Vegan Kimchi
Not all store-bought kimchi is vegan, so definitely read the labels when you’re shopping for your Kimchi Fried Rice ingredients. Some common animal ingredients in kimchi are:
- shrimp paste
- fish sauce
- beef broth
My favorite vegan kimchi is from a local, Atlanta company called Simply Seoul. All of their kimchi varieties are vegan, and you can find them at farmers markets around town, at their Ponce City Market booth, or on their website. They are not a site sponsor. I just love this little company and the kimchi they make!
This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi. I recommend using a young, as in not super ripe, kimchi if you’re going to use the full amount noted here. I used Homemade Kimchi (page 27) after about a week of preparation. If using super ripe kimchi, halve the amount and add tofu or extra veggies. You can also elect to add chopped and pan-fried Gochujang Kimchi Sausages (page 38), and use extra tamari or gochujang if your kimchi really is on the weak side.
- 2 tablespoons (30 ml) melted coconut oil or peanut oil divided
- 1 medium white onion peeled, trimmed, and chopped
- 1 pound (454 g) Homemade Kimchi (page 27) or store-bought roughly chopped
- 1 1/2 cups (201 g) frozen green peas
- 3 cups (will vary, 585 g) cooked and chilled rice of choice
- 1 tablespoon (15 ml) reduced-sodium tamari
- 1 tablespoon (15 ml) kimchi brine
- Chopped dry roasted peanuts and sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice, Gochujang Kimchi Sausages (page 38)
Heat 1 tablespoon (15 ml) of oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally. Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes. Set aside.
Break the rice apart with a spoon to remove clumps. In another skillet, heat the remaining 1 tablespoon (15 ml) of oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes. Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally. Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld. Serve with your garnishes of choice.
Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing