Vegan Kimchi Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick stir-fried rice with tangy kimchi, vegetables, and ginger, served with nori and sesame seeds. This vegan option comes together in 25 minutes for an easy, satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dried rice (or 3 cups cooked)
- 1 tablespoon sesame oil
- 1 – 2 cloves garlic, minced
- 1 inch knob ginger, grated or minced
- 1 cup frozen veggie mix (anything with carrots, peas, corn and/or green beans)
- 1 – 1 1/2 cups Vegan Kimchi (the more the merrier), chop the kimchi if you like
- 1 tablespoon tamari, soy sauce or coconut aminos, or to taste
- 1 tablespoon gochujang, or to taste (optional)
- 1 nori sheet, thinly sliced
- 2 scallions, thinly sliced (pale green + green parts only)
- sesame seeds (white, black, toasted or combo)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 746mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.