Vegan Korean Recipes: Cauliflower Kimchi Fried Rice

By • February 2, 2015 0 Comments

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Author Notes: Kimchi fried rice recipe: incredibly complex, deliciousness, yet super easy and takes just 15 minutes. Dumpling


Serves 2

  • 1/2 piece head cauliflower (or about 2 cups rice)
  • 1 cup kimchi
  • 1/4 cup kimchi juice
  • 1/2 tablespoon vegan butter (important, don’t skip it)
  • 1/2 tablespoon extra virgin olive oil
  • 1/5 block tofu, cubed
  • 1 dash sea salt (for tofu)
  • 1 nori flakes (for garnish)
  • 1 toasted sesame seeds (garnish)
  • 1 chopped green onions (garnish)
  1. 1. Chop cauliflower into chunks and pulse in a blender or food processor (about 6-8 quick pulses) until they turn into “rice.”
  2. 2. Heat a nonstick pan over medium heat. Add EVOO. When the oil is hot, add tofu cubes and leave them alone for about 4 minutes. Seriously, just go do something and come back. This is how you get a nice golden crust. Check a few pieces to see the color, and then flip them over onto the other side, and cook for another 3-4 minutes. Sprinkle with sea salt. Set aside.
  3. 3. In the same pan, add vegan butter. Over medium heat, add kimchi and kimchi juice, and cook for about 3-4 minutes, lightly stirring. Add cauliflower rice and stir to combine. Cook for another 5 or so minutes, until cauliflower is completely cooked.
  4. 4. To serve, top rice with tofu cubes. Garnish the fried rice with nori flakes, sesame seeds, and green onions, and serve.

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