Vegan Kimchi Fried Rice

4.60 from 5 votes

This spicy vegan kimchi fried rice is made with crispy bok choy and chunks of pan-fried tofu. A super flavorful meal that comes together with one skillet in under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, korean

Servings:

Calories: 387kcal

Author: Alissa

Ingredients

2 cups vegan kimchi
2 tablespoons gochujang, or to taste
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil, divided
8 ounces super firm tofu, drained and cut into 1 inch cubes
1 small onion, diced
3 garlic cloves, minced
4 cups cooked rice (Note 1), preferably at least a day old, chilled in the refrigerator
3 bunches baby bok choy (Note 2), broken up into individual leaves
2 scallions, chopped
Sesame seeds, for topping

US Customary - Metric

Instructions

Roughly chop the kimchi. As you measure the kimchi, lightly squeeze it to extract any excess juice. Transfer the juice to a small bowl.
Add the gochujang, soy sauce, and sesame oil to the bowl with the kimchi juice. Stir everything to combine. This is your sauce.
Coat a large flat-bottomed skillet or wok with 1 tablespoon of the peanut oil and place it over medium heat.
Once the oil is hot, add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces about halfway through, until the pieces are golden brown and crispy.
Transfer the tofu to a plate.
Add the remaining oil to the skillet or wok and raise the heat to medium-high. Add the onion. Sauté until the onion in slightly softened, about 2 minutes.
Add the garlic and cook it with the onion for about one minute.
Add the kimchi and cook it with the onion and garlic for about 2 minutes, stirring frequently, until it begins to dry up.
Raise the heat to high and add the rice, baby bok choy, and sauce. Cook the mixture, flipping everything frequently with a spatula, until rice begins to crisp spots, about 5 to 7 minutes.
Add the tofu to the skillet or wok and flip the mixture a few times to incorporate the tofu. Take the skillet off of the burner.
Top the kimchi fried rice with scallions and sesame seeds.
Divide among plates or bowls and serve.

Notes

Most varieties of rice will work fine — long grain, short grain, brown or white. Jasmine rice is my personal preference.
One small bunch of roughly chopped regular bok choy can be substituted if that's what's available to you.

Nutrition