This kimchi fried rice recipe with vegan eggs is the perfect quick and easy weeknight meal! Add your favorite healthy vegetables into this rice stir-fry and top it with Nori strips, green onions, and sesame seeds for a simple but delicious lunch or dinner!
Add the rice and 3 cups of water to a pot. Cover and bring to a boil. Reduce the heat to a simmer and cook according to package instructions. Then set aside.
Heat the oil in a large pan or skillet over medium-high heat. Add the white parts of the spring onions along with the garlic and ginger and sauté for about 2 minutes until slightly browned, stirring frequently.
Add the mushrooms and cook for 2-3 minutes without stirring. Then stir, add the carrots and red bell pepper and cook another 3 minutes, until tender, stirring occasionally.
Now add the cooked rice, soy sauce, ketchup, and kimchi. Stir to combine, then stir in the kale and cook until the kale has wilted, about 2-3 minutes.
In the meantime, prepare the vegan fried eggs according to this recipe.
Serve your kimchi fried rice in bowls and top with vegan eggs, nori strips, green spring onions, and sesame seeds or other toppings you like.
Feel free to add any veggies you like (read suggestions in the blog post above). For additional protein, you could add crispy pan-fried crumbled tofu, vegan minced meat, soaked soy granules, or another meat alternative you like.
I prefer to cook the rice ahead so I can prepare the stir-fry in no time for a quick lunch or dinner. You can also check out my Onigiri recipe for detailed instructions on how to cook rice on the stovetop. Just be sure to adjust the amount of water, depending on the type of rice you use.
The instruction time does not include the cooking time of the rice and vegan eggs.
Nutrition information is calculated without toppings.
Please read my blog post for further information on this recipe.