A while ago I saw a video for Korean-style kimchi fried rice by The Korean Vegan on her Instagram. I instantly had to try it although I had to replace some of the ingredients and improvise a bit. The outcome was stunning.

Korean-style kimchi fried rice = love

Peter doesn’t like kimchi. He thinks it tastes weird and he hates the smell. Every time I open a jar of kimchi in our kitchen he runs to open the window. But this fried rice is something he can handle. In fact, he really likes it.

I love kimchi. I needed a bit of time to get used to it and the first time I made it myself it was way too salty. So this Korean-style kimchi fried rice was a great way to use that unfortunate salty batch. I love fermented stuff, from drinks to food, and kimchi is another unusual food that I brought to our lives. I have no regrets. Adding fermented foods to my cooking is a lovely twist that I adore. I don’t do that often though, but this kimchi fried rice is a winner. When I have my homemade kimchi at hand I make it every week.

This dish is everything

I make it on busy days when I don’t have much time for cooking or when I’m just too lazy to make something more complicated. The rice takes the longest to cook actually so you just need to wait for that. Kimchi fried rice comes together in less than 30 minutes. It’s tangy, has an Asian sense to it, and fills your mouth with different tastes that are just perfect together. It’s healthy yet indulgent. It’s everything you want from it.

If you like quick and easy lunch recipes, you have to try my wild garlic pesto pasta or 15-minute tomato sauce for pasta. And if you like Asian food, Pad Thai-style rice noodles will steal your heart.

Are you making this recipe? Tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes

Korean-Style Kimchi Fried Rice

Lunch in less than 30 minutes? You got it. This Korean-style kimchi fried rice will save your day when you need something quick and filling.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course dinner, lunch, Main Course

Cuisine asian, european

Servings 2

Ingredients

  

• 120 g rice
• 200 g tempeh smoked
• 1 tbsp coconut oil
• 150 g kimchi
• 200 g frozen vegetable mix peas, carrots, corn etc.
• 3 tbsp tomato purée
• ½ tbsp lemon juice
• 1 tsp coconut sugar
• 2 tbsp soy souce
• pinch chili

topping / decoration

• spring onion
• cherry tomatoes

Instructions

 

• Cook rice in boiling salted water.
• In the meantime, cut tempeh into dices and fry it in a pan with hot coconut oil until it gets a golden colour. Remove it from the pan and save it for later.
• In the same pan, fry kimchi a bit. After 2 minutes or so, add cooked rice and fry it both for a few more minutes. Add frozen vegetable mix, stir it in, and cover with a lid for at least 5 minutes.
• Meanwhile, prepare the sauce. Add tomato purée, lemon juice, soy sauce, and sugar (and chili if you're using it) to a bowl and whisk well. Pour it over your kimchi rice and stir it in well. Leave it for a few more minutes over low-medium heat so all ingredients combine.
• At the end, add fried tempeh and stir it in. Serve right after that, so tempeh keeps its crunch.
• Serve with chopped spring onions and pieces of cherry tomato.

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