Spicy Kimchi Fried Rice
This spicy kimchi fried rice is my go-to comfort food, bursting with flavor and a kick of heat. I love how it transforms leftover rice into something vibrant and exciting!
I remember the first time I made kimchi fried rice in my tiny kitchen, the aroma filling the air and making my mouth water.
It was one of those moments where I felt like I was channeling my inner chef, using simple ingredients to create something magical.
This dish is not only delicious but also a fantastic way to use up leftover rice and get a healthy dose of probiotics from the kimchi.
Trust me, this is a dish you'll want to keep in your weekly rotation!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Kimchi is such a superstar in this dish, bringing probiotics and a ton of flavor. If you're not familiar, it's fermented cabbage and can vary in heat, so taste yours before adding too much spice. Feel free to switch up the veggies based on what you have on hand; frozen peas or corn can be great additions too!
Tips & Notes
- •Always use cold, day-old rice for the best texture; it helps prevent mushiness.
- •If you want a bit more crunch, toss in some toasted sesame seeds at the end.
Recipe Variations
- •Sometimes I’ll add a handful of spinach or kale for an extra boost of greens.
- •If I’m feeling adventurous, I’ll throw in a spoonful of gochujang for a deeper flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. I love to reheat it in a skillet to bring back that fresh texture!
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! Just swap the soy sauce for tamari, and you’re good to go.
What type of kimchi should I use?
I love the spicy napa cabbage kimchi, but any vegetable-based kimchi will work wonderfully!
Rate this Recipe
Loading votes...
You May Also Like
Savory Cauliflower Fritter Stack
These fritters are a delightful blend of textures and flavors, and I love how easily they come together. They’re perfect for a cozy meal or a fancy brunch!
Eggplant Parmesan
This Eggplant Parmesan is a deliciously satisfying vegan twist on a classic Italian dish, layered with rich marinara sauce, creamy cashew cheese, and crispy baked eggplant slices.
Raw Zucchini Fettuccine Alfredo
I adore this Raw Zucchini Fettuccine Alfredo for its creamy, velvety texture that feels indulgent without any cooking. It’s a refreshing way to enjoy fresh veggies while still satisfying my comfort food cravings.
This spicy kimchi fried rice is my go-to comfort food, bursting with flavor and a kick of heat. I love how it transforms leftover rice into something vibrant and exciting!
Ingredients
Instructions
- 1
Heat a large skillet or wok over medium heat and add a splash of sesame oil.
- 2
Toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- 3
Add the diced carrot and bell pepper to the skillet, cooking for about 3-4 minutes until they soften.
- 4
If you're using tofu, add it now and cook until it's lightly browned, about 5 minutes.
- 5
Stir in the cold, cooked jasmine rice, breaking up any clumps with your spatula.
- 6
Pour in the soy sauce and sriracha, mixing everything until well combined and heated through.
- 7
Finally, fold in the kimchi and cook for an additional minute to warm it up.
- 8
Remove from heat, garnish with chopped green onions and pea shoots, if using. Serve hot!
Comments
Loading comments...