So, you made some vegan kimchi and have been eating it every day, sometimes twice a day, and you really just can’t get enough. Why not make it into fried rice? This great dish is lightly spicy, full of veggies, and most importantly kimchi. If you have some leftover rice sitting around, it’s also super fast and easy! This is how we made it:
4 cups cooked brown rice, cooled and ideally a day old
1 block firm tofu
1 tbsp nutritional yeast
2 cups vegan kimchi
¼ cup + 2 tbsp Braggs Liquid Aminos, divided
2 tbsp brown rice vinegar
3 garlic cloves, minced
½ tsp paprika
Pinch of cayenne
1 carrot, shredded
3 green onions, chopped
Cilantro for garnish
Slice your tofu into ½ thick squares. I usually slice my block in half lengthwise and then cut those pieces into ½ inch pieces.
Heat a large skillet over medium heat and add a tablespoon of oil. I like to use sesame oil, but you could use olive or coconut as well. Cook the tofu for about 5 minutes or until brown. Season it with salt, pepper, and half of the nutritional yeast. Flip it, season it, and cook for about another 5 minutes. Toss the two tbsp of Braggs on and wait until it’s absorbed. Then remove it from heat and set aside.
In the meantime, let’s make the sauce. In a small bowl, whisk together the remaining ¼ cup Braggs, rice vinegar, garlic, paprika, and cayenne. Set aside.
Add another tbsp of oil to your large skillet and return to high heat heat. Add in your rice, kimchi, and carrots, and cook for about 5 minutes or until the rice starts to get a little crispy.
Add in your sauce and cook for a few minutes while stirring it all up.
Top with tofu and cilantro and SERVE IT HOT!