Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Easy Kimchi Fried Rice {Vegan}
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 25%
CARBS 59G62% OF CAL
9G FIBER46G OTHER4G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried rice made with brown rice, kimchi, edamame, and bok choy finished with sesame oil and soy sauce. Spicy, savory, and satisfying vegan main that's ready in 30 minutes.
mainkoreanstir frybowl🍳 skilletdairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups (540 g) leftover cooked brown rice
- 1 16-oz jar kimchi, see notes
- 1 cup frozen edamame
- 3 baby bok choy, chopped, or other vegetables, such as 1 small head broccoli and 1/2 lb. shiitake mushrooms, see notes
- 2 tablespoons neutral vegetable oil
- 1 bunch scallions, white and pale green parts, chopped
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- Tamari or soy sauce as needed, I use about 1 tablespoon
- sesame seeds, scallions, Sriracha, and/or pickled ginger for serving, optional
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 25%
CARBS 59G62% OF CAL
9G FIBER46G OTHER4G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 850mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 169mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 850MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.