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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 6 reviews

Ingredients

For the fried rice:

For the tofu:

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.