Name: High Protein Vegetarian Kimchi Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup long grain brown rice (cooked); 2 tsp ginger, minced; 2 tsp garlic, minced; 1 small onion, chopped; 1 cup mushrooms, chopped; 1 cup snap peas; 1 cup shredded carrot; 1 tbsp soy sauce or tamari; 2 cups bok choy, chopped; 1 tbsp kimchi juice; 1/2 cup kimchi, chopped; 2 eggs; 1 cup edamame (shelled); 1 tbsp gochujang; 1 tbsp sesame oil; Garnish: Green onion, nori sheets, sesame seeds, cashews, fried egg

Jump to Recipe·Print Recipe

Table of Contents: High Protein Vegetarian Kimchi Fried Rice

High Protein Vegetarian Kimchi Fried Rice

Remember those bustling family dinners, filled with laughter and the aroma of something delicious? As we navigate life’s stages, finding meals that are both quick to prepare and genuinely good for us becomes a priority. This High Protein Vegetarian Kimchi Fried Rice recipe delivers on both fronts!

It’s a vibrant, flavorful dish that’s packed with nutrients and satisfying protein, making it perfect for a busy weeknight or a casual gathering with loved ones. Forget takeout – you can create a restaurant-quality meal in your own kitchen!

This isn’t your average fried rice. We’re elevating it with the tangy, probiotic-rich goodness of kimchi, a generous helping of plant-based protein, and a rainbow of fresh vegetables. It’s a fantastic way to use up leftover rice (brown rice is best for that extra fiber!), and it’s easily customizable to suit your preferences.

Whether you’re looking for a healthy Asian inspired meal, a way to incorporate more vegetarian protein into your diet, or simply a delicious and comforting dish, this kimchi fried rice is a winner. It’s a delightful explosion of flavors and textures that will leave you feeling energized and satisfied.

This recipe is a modern take on a classic, designed to appeal to a sophisticated palate while remaining approachable for cooks of all levels. It’s a celebration of simple ingredients transformed into something truly special.

Alternate Names & Variations

This recipe goes by many names! You might also find it referred to as Kimchi Rice, Kimchi Fry, or simply Fried Rice with Kimchi. There are countless variations, too. Some people add different proteins like tofu or tempeh for an even bigger boost. You can also adjust the spice level by using more or less gochujang and kimchi.

For a truly authentic experience, consider adding a fried egg on top – it’s a classic pairing! Exploring different types of vegetarian protein sources is a great way to personalize this dish.

Ingredients: High Protein Vegetarian Kimchi Fried Rice

* 1 cup long grain brown rice (cooked and cooled – leftover is ideal!)
* 2 tsp Ginger, minced
* 2 tsp Garlic, minced
* Small onion, chopped
* 1 cup Mushroom, chopped (Shiitake, cremini, or button mushrooms work well)

* 1 cup snap peas, trimmed
* 1 cup of shredded carrot
* 1 tbsp soy sauce or tamari (for gluten-free)
* 2 cups Bokchoy, chopped
* 1 tbsp Kimchi juice
* 1/2 cup Kimchi, chopped (adjust to your spice preference)
* 2 eggs, lightly beaten (optional, for a non-vegan version)
* 1 cup Edamame, shelled
* 1 tbsp Gochujang (Korean chili paste – adjust to taste)

* 1 tbsp Sesame oil
* Garnish: Green onion, thinly sliced; Nori sheets, cut into strips; Sesame seeds; Cashews, chopped; Fried egg (optional)

Step-by-Step Instructions

1. Prepare the Rice: Ensure your brown rice is cooked and completely cooled. This is crucial for preventing a mushy fried rice. If you’re using freshly cooked rice, spread it out on a baking sheet and let it air cool for at least 30 minutes.
2. Sauté Aromatics: Heat the sesame oil in a large wok or deep skillet over medium-high heat. Add the chopped onion, minced ginger, and minced garlic. Sauté for 2-3 minutes, until fragrant and slightly softened.

3. Cook the Vegetables: Add the chopped mushrooms, snap peas, and shredded carrot to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. Add the Kimchi & Sauce: Stir in the chopped kimchi and kimchi juice. Cook for another 2-3 minutes, allowing the kimchi to caramelize slightly. Add the gochujang and soy sauce (or tamari) and mix well to combine.
5. Incorporate the Rice: Add the cooled brown rice to the wok. Break it up with a spatula and stir-fry vigorously, ensuring the rice is evenly coated with the kimchi mixture. This takes about 3-5 minutes.

6. Add the Edamame & Bokchoy: Stir in the shelled edamame and chopped bokchoy. Continue to stir-fry for another 2-3 minutes, until the bokchoy is wilted and the edamame is heated through.
7. Cook the Eggs (Optional): If using eggs, push the rice to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them into the fried rice.
8. Serve & Garnish: Serve the High Protein Vegetarian Kimchi Fried Rice immediately. Garnish with sliced green onion, nori strips, sesame seeds, chopped cashews, and a fried egg (if desired).

Recipe Card Block (Quick Reference)

This recipe takes approximately 20 minutes to prepare and 15 minutes to cook, for a total time of 35 minutes. It yields about 4 servings. The approximate calorie count per serving is around 450-550, depending on the amount of oil and garnishes used.

This is a great source of fiber and plant-based protein, making it a satisfying and healthy Asian meal.

Why This Recipe Works & Expert Tips

This kimchi fried rice recipe works because of the balance of flavors and textures. The tangy kimchi cuts through the richness of the rice and vegetables, while the gochujang adds a delightful kick. Using brown rice provides a nutty flavor and a significant boost of fiber, making it a more nutritious option than white rice.

The addition of edamame is key to boosting the vegetarian protein content, keeping you fuller for longer.

For an even more flavorful dish, marinate the mushrooms in a little soy sauce and sesame oil before stir-frying. Don’t be afraid to experiment with different vegetables – bell peppers, zucchini, and spinach all work well. This is truly easy comfort food for family dinners that everyone will enjoy.

Storage, Freezing, and Reheating Tips

Leftover High Protein Vegetarian Kimchi Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it. Spread the cooled fried rice in a single layer on a baking sheet and freeze for about 30 minutes to prevent clumping.

Then, transfer it to a freezer-safe bag or container. It will keep well in the freezer for up to 2 months.

To reheat, you can microwave it for a few minutes, stirring occasionally, or heat it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. Reheating in a skillet will help to restore some of the crispy texture.

Conclusion: High Protein Vegetarian Kimchi Fried Rice

I hope you’ll give this High Protein Vegetarian Kimchi Fried Rice a try! It’s a fantastic way to enjoy a flavorful, healthy, and satisfying meal. Don’t hesitate to experiment with the ingredients and make it your own. I’d love to hear about your experience – share your photos and comments below!