Connoisseurus Veg · by Alissa★ 4.6 (5)
Vegan Kimchi Fried Rice
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 36%
CARBS 80G58% OF CAL
5G FIBER62G OTHER14G TOTAL SUGAR
FAT 16G26% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy one-skillet fried rice made with kimchi, pan-fried tofu, and crispy bok choy. Ready in under 30 minutes, this Korean-inspired dish is flavorful and satisfying.
mainkoreanstir frybowltofu🍳 skillet🍜 wokdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 cups vegan kimchi
- 2 tablespoons gochujang, (or to taste)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons peanut oil, (divided)
- 8 ounces super firm tofu, (drained and cut into 1 inch cubes)
- 1 small onion, (diced)
- 3 garlic cloves, (minced)
- 4 cups cooked rice (Note 1), (preferably at least a day old, chilled in the refrigerator)
- 3 bunches baby bok choy (Note 2), (broken up into individual leaves)
- 2 scallions, (chopped)
- Sesame seeds, (for topping)
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 36%
CARBS 80G58% OF CAL
5G FIBER62G OTHER14G TOTAL SUGAR
FAT 16G26% OF CAL
3G SAT13G 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
- 10m
- Cook
- 20m
- Sodium
- 1495mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 255mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.