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!
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.
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!
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.
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.
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
- Yield: 4
- Category: Main Meals
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
- 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.
- 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.
- 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.
- 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.
- Serve fried rice with a few slices of tofu, a garnish of green onions, and extra kimchi.
*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!