I started experimenting with kimchi as an ingredient long ago. So far, my favorite way to eat it is in fried rice. This vegan kimchi fried rice with edamame is a colorful dish that is super easy to make!
I previously posted a kimchi fried rice recipe that had a sunny side up egg on top. This vegan version is just as good, and is a bit more colorful thanks to the red cabbage.
I adore the peanuts on top of this dish. They add a slightly creamy flavor that I love paired with the funky kimchi. Feel free to omit them for a nut-free version.
Variations to the Vegan Kimchi Fried Rice with Edamame recipe:
- Soy Free – Swap the edamame for chickpeas. I have used both in this recipe. The chickpeas have a drier texture but still work well.
- Speedy Swap – try a bag of coleslaw mix in place of the red cabbage to eleminate a prep step.
- Probiotic benefit – don’t forget that you shouldn’t heat the kimchi to retain its probiotic benefits!
Vegan Kimchi Fried Rice with Edamame
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Asian
Serves: 2 large or 3 small servings
Ingredients
- ½ cup onion, diced
- Splash olive oil
- 1 cup peas (frozen is fine)
- 2 cups cooked brown rice (preferably day old)
- 2 garlic cloves, minced
- 2 TBS reduced sodium soy sauce or tamari (for gluten free)
- 1 cup sliced red cabbage
- 1 cup edamame (thawed if frozen)
- ½ cup kimchi, diced, pluls some liquid from the jar
- ¼ cup unsalted peanuts
- Sriracha, for serving if you like it spicy
Instructions
- In a large skillet (I used a 10 inch cast iron) saute onion in olive oil until translucent, 2-3 minutes.
- Mix in peas, and cook until thawed if frozen. Then mix in rice, garlic, and soy sauce or tamari. Stir to combine and let saute for about 1 minute. Remove from heat.
- Divide fried rice onto 2-3 plates (depending on the size serving you want). Top with sliced cabbage, edamame, kimchi, and peanuts. Serve with Sriracha if desired.
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