
By thefoodietakesflight.com
Vegan Kimchi Fried Rice
Instructions
Prep:5minCook:15min
A quick and really tasty Vegan Kimchi Fried Rice cooked with lots of mushrooms and short grain rice. This is also a great way to use up other leftover veggies and add in some tofu for extra protein, if you’d like! I topped my fried rice with some pan-fried tofu with Ssamjang sauce. You can also check out the recipes below.
Updated at: Thu, 27 Mar 2025 21:35:33 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
56
High
Nutrition per serving
Calories718.1 kcal (36%)
Total Fat23 g (33%)
Carbs98.5 g (38%)
Sugars18.4 g (20%)
Protein31.5 g (63%)
Sodium2949.5 mg (147%)
Fiber8.5 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

3 cupsshort grain rice
cooked and cooled, leftover rice is best

2 Tbspsesame oil

2cloves garlic
minced

1scallion
chopped, plus more for topping

0.5onion
medium, diced

1 cupvegan kimchi
chopped

½ cupvegan sausage
chorizo, or ham, chopped, or other protein of choice

3king oyster mushroom
fresh, chopped into small cubes/piece

5 ozenoki mushrooms
or golden, or other mushrooms of choice

¼ cupkimchi juice
or kimchi liquid

1 Tbspgochujang
add more or less to taste

½ Tbspsoy sauce
or to taste

salt
to taste

pepper
to taste

sesame seeds
for topping

scallion
Chopped, for topping

¼ cupdoenjang
or korean soybean paste

2 Tbspgochujang
or korean chili paste

2 Tbspwater
room temp

2 Tbspmaple syrup
or other liquid sweetener

2 tspsesame seeds

0.25onion
small, roughly chopped

14 ozextra firm tofu

1 tspsalt

neutral oil
for cooking
Instructions
View on thefoodietakesflight.com
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