Description
This protein-packed vegetarian kimchi fried rice is bursting with umami flavors and crunchy textures. Nutty brown rice gets tossed with spicy kimchi, fresh vegetables, and edamame, then topped with a perfectly fried egg for extra richness. Ready in 35 minutes for a satisfying weeknight meal!
Ingredients
Scale
- 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
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add onions and sauté until translucent (3 minutes).
- Add ginger and garlic, stirring until fragrant (1 minute). Stir in mushrooms, snap peas, and carrots – cook until tender-crisp (4 minutes).
- Push vegetables to one side. Crack eggs into empty space and scramble until nearly set.
- Add cooked rice, kimchi, kimchi juice, soy sauce, and gochujang. Stir to combine all ingredients.
- Mix in bok choy, edamame, and sesame oil. Cook until greens wilt (2 minutes).
- Serve immediately topped with garnishes: fried egg, green onions, nori strips, sesame seeds, and cashews.
Notes
Tips: For crispier rice, use day-old refrigerated rice. Substitutions: Use quinoa instead of rice, any seasonal veggies, or tofu instead of egg. Storage: Keep refrigerated up to 3 days (reheat with splash of water). Vegan Option: Omit egg and use tofu scramble.
- Prep Time: 15
- Cook Time: 20
- Category: B
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 95mg
Keywords: high protein vegetarian kimchi fried rice, easy kimchi fried rice