Kimchi Fried Rice (Plant-Based!) by Minimalist Baker

Easy, flavorful kimchi fried rice with fresh vegetables and tofu. An easy, satisfying, plant-based entrée or side. Just 10 ingredients required!

Original recipe

View on Minimalist Baker

Time

Prep: 20mins Cook: 60mins Total: 80mins

Nutrition

Calories
481 kcal
Carbohydrate content
62.9 g
Fat content
18.1 g
Fiber content
5.6 g
Protein content
18.7 g
Saturated fat content
2.9 g
Serving size
1 serving
Sodium content
1184 mg
Sugar content
15.7 g
Unsaturated fat content
5.8 g

Ingredients

Instructions

  1. RICE: For the rice, if not using leftover, bring 12 cups (~3 liters) of water (yes, we really mean that much) to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain in a fine-mesh strainer. Let the rice sit in the strainer while you proceed with the recipe.
  2. TOFU: Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  3. Drain the tofu and wrap it in a clean dish towel, then place something heavy on top (or use a tofu press) to press the tofu for 10 minutes. Cut and prepare your veggies while your tofu is draining.
  4. Once drained, cut the tofu into 1/2-inch (13 mm) cubes and place on the parchment-lined baking sheet. Add 1 Tbsp (15 ml) toasted sesame oil and 2 Tbsp (36 g) gochujang and toss to coat (amounts as original recipe is written). Spread into an even layer and bake for 25-30 minutes, flipping halfway through or until golden brown with crispy edges. While the tofu bakes, start cooking the veggies.
  5. VEGGIES: In a large nonstick or cast iron skillet, heat 1 Tbsp (15 ml) toasted sesame oil over medium-high heat. Once hot, add diced onion and sauté until translucent, about 2 minutes. Add the minced garlic, stir fry veggies (such as carrots and snap peas), and 1 Tbsp (15 ml) tamari (amount as original recipe is written). When veggies are vibrantly colored and beginning to soften — about 4 minutes — turn off the heat and add your kimchi and kimchi juice. Toss the veggies one last time and then place them into a medium mixing bowl and set aside.
  6. FRIED RICE: With your pan still OFF heat, add 1 Tbsp (15 ml) sesame oil, 1 Tbsp (15 ml) tamari, the finely chopped ginger, and 2 cups (316 g) cooked rice (amounts as original recipe is written). Toss to fully coat the rice and then turn the heat on to medium-high. Spread the rice out into one even layer and cook, undisturbed, for about 2 minutes. You should hear it sizzling and popping a bit. If it’s quiet, turn your heat up a little. After 2 minutes, toss your rice and add 1/4 cup (72 g) gochujang (amount as original recipe is written). Toss to coat the rice fully and then spread into an even layer again, and cook undisturbed for 2 minutes.
  7. Give your rice one final toss and then add the cooked veggies and baked tofu. Toss everything together and taste! Add more gochujang for spice or more tamari for saltiness.
  8. Option to garnish with sesame seeds, crumbled nori, and green onions. Store in an airtight container in the refrigerator for up to 3-4 days. Not freezer friendly.