Kimchi Fried Rice (vegan, gluten-free)
Kimchi fried rice is such a quick and easy meal that is full of flavor. It comes together fast and is so comforting. Packed with spice and kimchi, this is perfect for lunch or dinner and very versatile.
We love kimchi fried rice in our house because it’s loaded with flavor and so easy to make. It’s an inexpensive meal to make at home and tastes just like restaurant quality. All you need are a few simple pantry ingredients and kimchi! You can definitely add a protein if you want as well.
Gochujang adds a delicious umami, savory, and spicy flavor to the fried rice while the kimchi adds a nice spicy tang. Using day old rice is key for the perfect texture. If your rice is super hard from being in the fridge, heat it up in the microwave for just a little bit. Don’t heat it up too much where the rice gets hot, but just slightly warm. This will help the clumps break apart more easily.
This meal is so comforting and definitely a must try if you are a kimchi lover. I love how healthy it is for you too! It’s full of probiotics, good for you bacteria, and fiber. I’m all for gut healthy foods! It’s also vegan and gluten-free. Just make sure to use a gluten-free gochujang and either tamari or coconut aminos in place of the soy sauce.
If you make this kimchi fried rice, tag me @nutsaboutgreens on Instagram. Don’t forget to leave a comment below too!
Kimchi Fried Rice (vegan, gluten-free)
Ingredients
- 2 cloves garlic, minced
- 2 green onions, chopped and whites and greens separated
- 1 1/2 Tbsp extra virgin olive oil (or any oil)
- 1 cup vegan kimchi, chopped
- 1/2 cup frozen peas
- 3 Tbsp kimchi juice (from the jar)
- 2 Tbsp soy sauce (if GF, use coconut aminos or tamari)
- 1 Tbsp gochujang (make sure it is GF if needed)
- 3 cups day old white rice
- 1 Tbsp sesame oil
- sesame seeds, for topping
- 1 sheet dried seaweed, sliced thin for topping
Instructions
- Heat oil in a large wok or skillet on medium high heat. Add the garlic and white parts of the green onions. Saute for 30 seconds.
- Add the kimchi, peas, kimchi juice, soy sauce, and gochujang. Stir and saute for 2-3 minutes.
- Heat the rice up just a little bit so it isn’t super hard from being in the fridge (don’t make the rice hot, just warm it up a little). This helps break up the clumps too. Saute for another 2-3 minutes, breaking up any clumps of rice.
- Add the green parts of the green onions and sesame oil. Saute until combined. Add salt and pepper to taste.
- Serve with sesame seeds and strips of dried seaweed on top. Enjoy!
