Vegan kimchi fried rice

1. Heat the oil in a large pan over medium-high heat and fry the garlic and scallion whites for about 1 minute until fragrant.

2. Add the tofu and fry 2 to 3 minutes until lightly golden, then add the kimchi and stir-fry about 1 minute more.

3. Lower to medium heat, add the rice and peas, break up the rice with a spatula and stir-fry 2 to 3 minutes until hot and evenly coated.

4. Season with soy sauce (taste first because the kimchi is already salty), add half the scallion greens and the sesame oil, toss about 1 minute and serve at once with the rest of the scallion greens on top.

Tips

• Use day-old rice so it does not turn mushy.
• Older, more sour kimchi gives more depth.
• Add the sesame oil at the end rather than cooking with it, because it burns easily.
• Spread freshly cooked rice in a shallow container and refrigerate within 1 hour; do not use rice left at room temperature overnight.

Substitutions

• Add 1 teaspoon of gochujang (Korean chili paste) for more heat.
• Use vegan kimchi: most store-bought kimchi contains fish sauce or shrimp paste.
• For a no-alliums version, omit the scallions and garlic and choose vegan kimchi without onion, garlic, chives or leeks; omitting the fresh aromatics alone is not enough.

Storage

Eat the fried rice immediately: the chilled rice has already been reheated, so do not save it for another reheating.

• 418 kcalEnergy
• 20.4 gProtein
• 53.1 gCarbohydrate
• 15 gFat
• 5.7 gFibre
• 665 mgSodium

An estimate for reference only, not medical advice.