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I just recently discovered kimchi and I've been obsessing over it. I think I actually developed an addiction. But it started to become a bit boring to just eat kimchi on its own. So, I realised I could keep things interesting if I could just find a way to incorporate it into simple dishes. That's how this Kimchi Fried Rice was born.
When I first tried kimchi I was pleasantly surprised with how good cabbage tastes when it has been fermented. I was a bit hesitant to try it since the word fermented is not the most appealing word while in the kitchen.
If you are not familiar with kimchi let me tell you a bit about it. Kimchi is an old Korean side dish. And when I say old I mean centuries old. Koreans fermented their veggies with a whole lot of salt in order to preserve them and that way they could eat them year round and in remote places.
Back then the recipe was very simple but throughout the years a lot more ingredients have been incorporated and that has resulted in a bunch of different kimchi versions. And the recipes will be different in different regions. It will even vary from one family to the other.
The one I use more frequently is Baechu kimchi, which translates to cabbage kimchi. I think it's my favourite and I like the fact that I can easily find a vegan version at the store. Some recipes have fish sauce in them so always double check if you do end up buying kimchi instead of going the DIY route.
Kimchi adds a ton of flavour in a very effortless way. That is what makes this kimchi fried rice special and unique. It just brings together all the other flavours and it seriously tastes like nothing you've ever had before.
Some people get a bit discouraged of trying kimchi because it seems to be too spicy or the flavour too pungent. I'm not really into spicy food so when I created this kimchi fried rice recipe I made sure we wouldn't go there. This recipe is as mild as it can be so don't worry about that.
If you want your kimchi fried rice to have a kick you can buy the spicy kimchi at the store. Or if you are making it yourself just throw an extra dose of spices in it. This is a personal preference.
We are making our kimchi fried rice with brown rice and it has cashew nuts, shiitake mushrooms and tofu. We are boosting all the flavours by frying it in sesame oil. And to season it, we are adding salt and smoked paprika.
You will see what a beautiful colour it turns out and the aromas will hypnotise you! To make our dish even prettier I throw a bit of roasted seaweed on it and some sesame seeds. Your bowl of kimchi fried rice will look like something taken from a cooking show. For more amazing recipes featuring Kimchi as an ingredient, also try out our Kimchi Noodles with Tofu recipe.
For the fried rice
For the garnish
|Amount Per Serving|
|Calories 508||From Fat 173|
|% Daily Value*|
|Total Fat 19g||29.6%|
|Saturated Fat 3g||15.7%|
|Trans Fat 0g|
|Total Carbohydrate 68g||22.7%|
|Dietry Fiber 6g||23.4%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.71mg||35.7%|
|Vitamin C 0.72mg||1.2%|
|Vitamin D 5.85IU||1.5%|
|Vitamin D2 0.13µg|
|Vitamin D3 0µg|
|Vitamin E 0.47mg||1.6%|
|Vitamin K1 26.99µg||33.7%|
|Folic Acid 0µg|
|Pantothenic acid 1.77mg||17.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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