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Korean Kimchi Fried Rice (vegan & gluten-free)

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour. In partnership with Pompeian!

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

I like when I’m forced out of my comfort zone in the kitchen. I know you see all kinds of fun, creative recipes on the blog and think, she must spend hours in the kitchen making really cool meals every day! LOL, nope.

While I do (happily) cook and eat every single recipe on this blog, my cooking outside of testing recipes and doing photoshoots is really basic. Cook a type of bean, a grain or starch, a variety of vegetables…that’s about it. I make random meals with those basic things throughout the week, adding healthy fats and fun toppings when I prep my plate.

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

One of my goals for the future (maybe next year) is to cook more from other people’s blogs or cookbooks. I love following recipes that use techniques and ingredients I don’t usually reach for in my own cooking.

That includes cooking more globally-inspired meals, since I pretty much just season my food with salt and pepper. Boring, I know. I would love to experiment more with unique seasonings and flavor profiles. Any suggestions of what cuisines I should explore?

Considering that goal, I was still kind of nervous when Pompeian asked me to create a dish with Korean flavors. What do I know about Korean food? How could I do it justice? Well, I took on the challenge and started researching traditional Korean meals and the ingredients used in them.

I stumbled upon kimchi fried rice (kimchi-bokkeum-bap) and was immediately sold because 1. I had leftover brown rice in my fridge, and 2. I love kimchi!

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

Fried rice is an inherently simple dish, and this Korean kimchi fried rice is no exception. I love that it’s an easy way to use up leftover rice! Simply sauté vegetables and edamame in Pompeian Avocado Oil Non-Stick Cooking Spray, add rice, some soy sauce, kimchi… and you’re done!

PS: Did you know Pompeian even made Avocado Oil Cooking Spray?! I was so pumped to find it at my local Target. Avocado oil is gaining popularity because it is an oil you can use for high-heat cooking, plus it’s high in monounsaturated fats and antioxidants. Monounsaturated fats can lower your risk of heart disease or stroke! 🙌🏽

One element of traditional Korean kimchi fried rice that I omitted is the fried egg on top, because this is a vegan blog. No worries though! We’re pan-frying some turmeric tofu in Pompeian Avocado Oil Non-Stick Cooking Spray and adding kala namak for an eggy flavor.

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

Get out of your comfort zone a little bit and allow yourself to be inspired by international cuisines! This Korean kimchi fried rice is a great place to start because it’s a familiar dish, just with an extra ingredient.

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

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How to make:

Korean Kimchi Fried Rice (vegan & gluten-free)

Amp up your fried rice by adding fermented kimchi in this Korean Kimchi Fried Rice recipe! It’s a great way to use leftover rice, and dinner is served in an hour.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
Author:
Emilie
Yield:
4 1x
Rating: 5 from 5 reviews

Ingredients

For the fried rice:

  • Pompeian Avocado Oil Non-Stick Cooking Spray
  • 1 yellow onion, diced
  • 2 medium carrots, diced (about 1 cup)
  • 3 cloves garlic
  • 1 cup shelled edamame, thawed if from frozen
  • 1 cup green peas
  • 1 cup kimchi (chop large chunks)
  • 2 tablespoons kimchi juice (from the jar of kimchi)
  • 2 cups cooked brown rice
  • 1/4 cup soy sauce*
  • 1/4 cup green onions, sliced

For the tofu:

  • 1 14-ounce package extra-firm tofu, drained and pressed**
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kala namak (black salt)
  • 1/4 teaspoon black pepper

Instructions

  1. Generously grease a large wok or skillet with Pompeian Avocado Oil Non-Stick Cooking Spray. Place over medium heat. Add onion; cook for 5-7 minutes, until slightly tender. Add carrots and stir; cook for 8-10 minutes, until vegetables are tender. Add garlic; cook for 1 minute, stirring.
  2. Add edamame, peas, kimchi, and kimchi juice. Stir to combine; cook for 5 minutes, until all vegetables are heated through. Add rice. Fold vegetables into rice and cook for 3-5 minutes, until rice is heated through. Add soy sauce; stir.
  3. Cut tofu into thin slices, then cut the slices in half. Place in a medium bowl. Add kimchi juice, turmeric, salt, and pepper; toss to coat tofu evenly.
  4. Generously grease a medium skillet with Pompeian Avocado Oil Non-Stick Cooking Spray. Place over medium heat. Add tofu slices; cook for 5 minutes on each side, until crispy on the edges.
  5. Serve fried rice with a few slices of tofu, a garnish of green onions, and extra kimchi.

Notes

*If gluten-free, use tamari.

**Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.


Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!

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