Kimchi Fried Rice

5 from 5 votes

My version of kimchi fried rice is loaded with vegetables and fabulous flavors. This rice bowl is topped with kimchi, grilled tofu and crumbled seaweed and has all the nutritional benefits needed in a day. And it cooks in a wok for only 15 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Entrees

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 185kcal

Author: Kathy Carmichael

Ingredients

½ cup green onions sliced thin (half cooked; half reserved for garnish)
½ cup white onion diced
1 inch fresh ginger grated
8 ounces mushrooms chopped (yield 1 cup)
1 bunch asparagus Cut into bite-sized pieces
½ cup red bell pepper diced
½ cup shredded carrots
1 ½ cup kimchi chopped (retain ¼ cup juice for cooking)
3 cups cooked brown rice or rice of choice
¼ cup soy sauce or Tamari gluten-free option
2 jalapenos seeds, and veins removed and chopped (optional)

Garnish (optional)

¼ cup green onions reserved half from ingredient list
1 sheet seaweed sushi paper crumbled
2 limes cut into wedges

Kimchi Grilled Tofu (optional)

14 ounces extra firm or sprouted tofu extra-firm tofu should be pressed

Tofu marinade

¼ cup kimchi juice
⅛ cup soy sauce or Tamari gluten-free option
2 Tablespoons rice vinegar
¼ inch fresh ginger grated

Instructions

Preparing the Tofu (Optional)

Press the tofu, removing excess fluid.
Cut into four equal slabs if grilling or into cubes if baking or air frying.
Combine marinade ingredients by whisking together.
Place tofu and marinade in a container overnight in the refrigerator,

Grilling Tofu

Preheat the grill to 400 degrees.
Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
Cook for about 16 minutes total, flipping every 4 minutes.
Remove from the grill and place back in the marinade until ready to use.
Then, cut it into strips or cubes

Baking Tofu

Simply follow the same pressing and marinating process.
Then, preheat the oven to 400 degrees.
Place cut or uncut tofu on a silicone baking mat or parchment paper.
Cook for 15 minutes.
Remove from oven and flip tofu over; cook for an additional 15 minutes.

Air-Frying Tofu

Simply follow the same pressing and marinating process.
Set air fryer temperature at 375 degrees
Cook 10-15 minutes, shaking the basket a couple of times through the cooking process

Kimchi Fried Rice

Heat a wok or deep skillet to medium-high.
Add garlic, grated ginger, half the scallions, and diced onions.
Cook until onions become translucent.
Add mushrooms and a small amount of kimchi juice.
Cook for a few minutes. Then add asparagus, red bell peppers, jalapenos, and carrots.
Cook for a few minutes, and then add chopped kimchi.
Cook or about 3 minutes until heated through.
Now, add cooked, cold brown rice.
Toss rice into vegetables and kimchi mixture, until the rice begins to loosen.
Turn the heat off. Add the soy sauce and kimchi juice.
Stir to combine.

Serving

Serve rice in individual bowls.
Add kimchi tofu (optional).
Sprinkle with remaining green onions, crumbled seaweed, and lime slices.
Additional soy sauce (Tamari) on the side, as well as Sriracha.
Serve with chopsticks or a fork.
Enjoy!

Video

Notes

To avoid soggy fried rice, cook it in the refrigerator. The rice should be cold when added to the vegetables in the wok.

Cut the vegetables into similar sizes so the vegetables cook evenly.

If adding the tofu, begin cooking the tofu first. It takes the same time to cook the tofu and the kimchi fried recipe.

Marinating tofu overnight is suggested for the best flavor.

Cook in stages based on the density of the vegetables; onions, garlic, and mushrooms cook first, then the asparagus, red bell peppers, and carrots.

Do not add wet ingredients like the kimchi until the end.

The sauce should be added last to prevent the ingredient from getting bogged down and soggy.

Nutrition