Korean Kimchi Fried Rice

Vegan Korean Kimchi Fried Rice combines the tangy and spicy flavors of kimchi with fluffy rice, vegetables, and tofu. It's quick, easy, protein-rich, and healthy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the tofu: Grate the tofu using the largest holes of a box grater. Transfer to a large rimmed baking sheet and add 2 tablespoons gochujang, and 1 tablespoon oil. Rub the grated tofu with the seasoning until evenly coated. Either air-fry at 400ºF for about 10 minutes, or bake the tofu at 425ºF for about 15 minutes, or until crispy. Toss halfway.

Step 2

Cook aromatics and veggies: Meanwhile, heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the onion for about 5 minutes, or until translucent. Add the garlic, and ginger and cook for 1 minute more. Add the veggies, tamari, kimchi, and kimchi juice. Cook for about 3 minutes more, or until warmed through. Transfer to a large bowl.

Step 3

Heat the rice: Add the rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy, about 4 minutes. Add 1 tablespoon gochujang paste and mix to combine.

Step 4

Combine and season: Add the veggie kimchi mixture, and baked tofu, to the rice. Mix to combine. Adjust tamari and gochujang to taste.

↑Support creators by visiting their site 😊