Grammy's Kitchen · Fried Rice · Easy Kimchi Fried Rice (Vegan)
One of 120 fried rice recipes we measured
from alexandracooks.com
6 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 42% | 27% |
| aromatics | 0% | 29% |
| acid | 2% | 0% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 540 g | 3 cups (540 g) leftover cooked brown rice |
| 454 g | 1 16-oz jar kimchi, see notes |
| 1 cup frozen edamame | |
| 227 g | 3 baby bok choy, chopped, or other vegetables, such as 1 small head broccoli and 1/2 lb. shiitake mushrooms, see notes |
| 27 g | 2 tablespoons neutral vegetable oil |
| 1 bunch scallions, white and pale green parts, chopped | |
| 4 g | 1 teaspoon toasted sesame oil |
| 10 g | 2 teaspoons rice vinegar |
| Tamari or soy sauce as needed, I use about 1 tablespoon | |
| sesame seeds, scallions, Sriracha, and/or pickled ginger for serving, optional |
Method: 3 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious, filling, quick and easy weeknight dish! I used a sliced “chefs” mushroom mix, frozen brown rice, along with frozen edamame and pre-cut broccoli florets. Insanely quick to make if you’re only cutting the onions :) Agreed with your assessment of 1 TBS” — a cook, 5.0★