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!

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.

MY LATEST VIDEOS

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)

★★★★★

5 from 4 reviews

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.

• Author: Emilie
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4
• Category: Main Meals

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!