Spicy Kimchi Fried Rice Vegan Buddha Bowl
30 minutes
1182 reads
About Spicy Kimchi Fried Rice Vegan Buddha Bowl
Inspired by my love for Korean flavors, this vibrant Spicy Kimchi Fried Rice Vegan Buddha Bowl is a culinary adventure in a single bowl! I started with the irresistible comfort of kimchi fried rice, then elevated it with crispy tofu and a medley of fresh vegetables for a wholesome and satisfying meal. This recipe is perfect for using up leftover rice and showcasing the bold, umami-rich taste of kimchi.The beauty of this Buddha Bowl lies in its effortless preparation and customizable nature. Feel free to swap in your favorite veggies for a personalized touch. The combination of tangy kimchi, savory tofu, and crisp vegetables creates a symphony of textures and flavors that will leave you craving more.Get ready for a flavor explosion that's both healthy and incredibly delicious. It's the perfect vegan, gluten-free, and plant-based meal for a quick weeknight dinner or a satisfying lunch. Let's dive in!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Kimchi Fried Rice
- 2 cups Rice cooked and cooled short-grain rice (day-old rice is ideal)
- 1 cup Kimchi vegan kimchi
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 clove Garlic minced
- 2 Scallions finely chopped
- 2 tbsp Vegetable Oil
- 1 tsp Salt or to taste
- 1/2 tsp Chili Flakes korean chili flakes, or to taste
For the Crispy Tofu
- 100 gm Tofu firm or extra-firm, pressed and cut into triangles
For the Buddha Bowl Vegetables
- 1 cup Bell Peppers mixed colors, thinly sliced
- 1 cup Purple Cabbage shredded
- 1 Radish pink radish, thinly sliced
- 1/2 cup Baby Spinach
- 2.5 tsp Sesame Seeds toasted
- 1 tbsp Lime Juice freshly squeezed
Instructions
Prepare the Kimchi Fried Rice
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add kimchi and sauté for 1 minute.
- Stir in soy sauce, rice vinegar, and chili flakes. Cook for another minute.
- Add cooked rice and stir-fry for 5-6 minutes, until lightly browned in places. Stir in scallions.
Crisp the Tofu
- Heat a little oil in a separate skillet over medium heat. Add tofu triangles in a single layer and cook for 5-6 minutes per side, until golden brown and crispy.
Assemble the Buddha Bowls
- In a large bowl, combine bell peppers, purple cabbage, radish, and baby spinach. Sprinkle with salt and toss gently. Drizzle with lime juice.
- Divide the kimchi fried rice between two bowls. Top with half of the crispy tofu and the prepared vegetables. Sprinkle with toasted sesame seeds.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For extra flavor, marinate the tofu in soy sauce, rice vinegar, and a touch of sesame oil for 30 minutes before cooking.
- Feel free to add other vegetables to your Buddha bowl, such as carrots, cucumbers, or edamame.
- Toasted sesame oil adds a delicious nutty aroma and flavor to the fried rice. Add a teaspoon at the end of cooking.
- If you don't have pink radish, you can substitute with a regular red radish or even shredded carrots.
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Recipe Nutrition
Calories: 207kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 2gSugar: 2g
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4 Comments
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Absolutely mouthwatering! Great share.
This looks so good! Can’t wait to cook it.
Wow
Such a tempting dish! Thank you.