Kimchi Fried Rice from Bold Flavored Vegan Cooking

Exactly two months ago, I shared the launch of Celine Steen’s latest cookbook, Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick. Since then, several delicious sample recipes have been featured from that beautiful collection. And I have one more to share with you today. Celine’s Kimchi Fried Rice recipe is perfect for Meatless Monday, or any day for that matter.

Special Diet Notes: Kimchi Fried Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, optionally peanut-free, vegan, plant-based, and vegetarian.

Kimchi Fried Rice

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi. I recommend using a young, as in not super ripe, kimchi if you’re going to use the full amount noted here. I used Homemade Kimchi (recipe in Bold Flavored Vegan Cooking) after about a week of preparation. If using super ripe kimchi, halve the amount and add tofu or extra veggies. You can also elect to add chopped and pan-fried Gochujang Kimchi Sausages (recipe in Bold Flavored Vegan Cooking), and use extra tamari or gochujang if your kimchi really is on the weak side.

Author: Celine Steen

Serves: 3 to 4 portions

Ingredients

• 2 tablespoons (30 ml) melted coconut oil or peanut oil, divided
• 1 medium white onion, peeled, trimmed and chopped
• 1 pound (454g) Homemade Kimchi or store-bought, roughly chopped
• 1 ½ cups (201g) frozen green peas
• 3 cups (will vary, 585g) cooked and chilled rice of choice
• 1 tablespoon (15ml) reduced-sodium tamari (use gluten free, if needed)
• 1 tablespoon (15ml) kimchi brine
• Garnishes: Chopped vegan dry roasted peanuts and/or sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice or Gochujang Kimchi Sausages

Instructions

1. Heat 1 tablespoon (15ml) oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally. Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes.
2. Break the rice apart with a spoon to remove clumps.
3. In another skillet, heat the remaining 1 tablespoon (15 ml) oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes. Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally. Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld.
4. Serve topped with your garnishes of choice.

Notes

This recipe is reprinted with permissions from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen. And since Celine does include metric measurements for all of her recipes, we have included them here.

3.5.3226

Key Ingredients & Cookbook: Kimchi Fried Rice

More Sample Recipes from Bold Flavored Vegan Cooking

Balsamic Berry Panna Cotta (vegan, gluten-free & nut-free)

Crunchy Corn Waffles (vegan, nut-free & soy-free)

Smoky Kale & Chickpeas with Miso Peanut Drizzle (vegan & gluten-free)