Vegetarian Kimchi Fried Rice in Under 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Asian
- Cuisine: Dinner
- Diet: Vegetarian
Description
Meatless Monday! I like to try to stay inventive for Meatless Mondays. I find Asian food to be the most versatile cuisine to use for Meatless Mondays while also keeping the dish super flavorful! Indian, Korean, Vietnamese… so many flavor options throughout all of Asian cuisine!
Whether we’re doing Meatless Monday or want a great Asian side dish, we frequently turn to this trusty recipe. Kimchi fried rice is a family favorite. Almost every time we have all our kids over for dinner, we will make a marinated flank steak or Asian short cut ribs and serve it with kimchi fried rice.
But, because there are so many veggies and so many flavors, this dish makes for an awesome vegetarian meal. It has protein from eggs and lots of nutrients from carrots, onions, chives and baby corn. Also, have you checked out the benefits of kimchi??? It is PACKED with nutrients AND probiotics! Kimchi is super low in calories and fat, has protein itself, and is loaded with vitamins like B6, C, and K, to name a few! So, you’re doing the environment a solid by skipping meat for at least a day, yea you! But, you’re also giving your body a delicious and nutritiously packed meal, yea you! And hey, if you occasionally want to make this with a meat dish, no worries! Just remember it’s a great option when you want to skip the meat for a day.
This also makes a great Monday meal because it comes together super quickly! Use leftover rice and this comes together in 20 minutes. Make fresh rice and it’ll take you about 5 minutes longer than it takes the rice to cook. I always make my rice on the stove top, so it takes me half an hour to steam up ~ so, this comes together in about 35 minutes for me if I don’t have any leftover rice sitting around.
Usually this is my husband’s dish. I take the rare opportunity to put my feet up while he cooks and destroys my kitchen by getting rice and veggies all over the stove and counter! So, I always make sure I don’t clean the kitchen until after he cooks! But even when I do cook up this dish, it is super easy to make. Kimchi is spicy but we add sriracha to the rice also and we make it HOT. I recommend adding the sriracha in increments so you don’t overdo it. We occasionally make the mistake of adding too much and my son doesn’t like it. If we make it milder, we just squirt some extra sriracha on top of our individual servings.
We always make enough to have leftovers for lunch because it reheats perfectly!
Enjoy!
Ingredients
4 to 5 cups cooked white rice
4 large eggs, whisked
1 large sweet onion, chopped
6 scallions, chopped
6 to 8 carrots, cut into ¼” pieces
1 cup kimchi, chopped ~ liquid squeezed into a separate bowl
1 can baby corn, drained, rinsed, and cut into 1” pieces
2 to 4 TBs olive oil
½ cup soy sauce, or more to taste
Sriracha, to taste
1 TB sesame oil
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
Instructions
Heat a wok or large skillet over medium-high heat. Add the olive oil and swirl to coat. Add the eggs and stir for about 1 minute, or until just cooked but still slightly wet. Transfer to a plate and cut into thin strips. Add the kimchi without the liquid until slightly caramelized ~ about 5 minutes.
Add additional olive oil if needed and swirl to coat. Add the onions, scallions, and carrots and cook until soft ~ about 8 minutes.
Reduce the heat to medium. Add the rice, soy sauce, and reserved kimchi liquid, stirring to thoroughly coat and combine with the vegetables. Add the kimchi and baby corn. Add several good squirts of Sriracha. Taste and add additional soy sauce or sriracha sauce as desired. Add the sesame oil, sesame seeds, and egg, stir until thoroughly combined.
Serve immediately. Enjoy!
Keywords: kimchi fried rice, fried rice, vegetarian kimchi fried rice
