Kimchi Fried Rice with Vegan Fried Egg

Impossibly flavorful yet easy vegan kimchi fried rice. The best part: a vegan fried egg with creamy yolk, silky whites, and crispy golden edges.

Kimchi Fried Rice (Kimchi Bokkeumbap) is exactly what it sounds like: Korean-style fried rice cooked with nearly an equal amount of kimchi. On first thought it looks overly simple, but after a bite you’re convinced it’s all you need in life. It’s so simple yet so incredibly flavorful — makes a 15-minute weeknight dinner feel like you’ve worked at least 3 hours for it.

However, every time I have the vegan version of the dish (excluding egg), I can’t help but feel that something is missing. To me, a fried egg is really an integral part of the dish, not only for extra protein but also for overall satisfaction. So in this recipe, I created a “vegan fried egg” that would match the level of protein content/satisfaction, while sticking to easily accessible ingredients.


Kimchi Fried Rice with Vegan Fried Egg

5 from 4 votes
Recipe by George L. Course: DinnerCuisine: KoreanDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

25

minutes

Impossibly flavorful yet easy vegan kimchi fried rice. The best part: a vegan fried egg with creamy yolk, silky whites, and crispy golden edges.

Ingredients

  • Kimchi Fried Rice
  • 2 cloves garlic, finely minced

  • 2 scallions, finely chopped (whites & greens separated)

  • 170 grams fried tofu/bean curd, cubed

  • 1 cup well-fermented vegan kimchi (homemade recipe HERE)

  • 2 tablespoons gochujang (korean chili paste)

  • 1 tablespoon light soy sauce

  • 1 tablespoon toasted sesame oil

  • 1.5 cups leftover white rice

  • 1 pinch gochugaru (korean chili powder), for extra heat

  • dried seaweed/nori, for topping

  • toasted sesame seeds, for topping

  • Vegan Egg Yolk
  • 120 grams soft/silken tofu

  • 40 grams plant-based milk

  • 1/4 teaspoon white/light-brown miso

  • 1 tablespoon nutritional yeast

  • 1/2 tablespoon cornstarch

  • 1 tablespoon vegetable oil

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon black salt (kala namak)

  • Vegan Egg White
  • 120 grams (1/2 cup) plant-based milk

  • 5 tablespoons cornstarch

  • 1/2 tablespoon tapioca starch

  • 1 pinch black salt (kala namak)

Directions

  • Make the Vegan Egg Yolk. In a food processor, combine soft/silken tofu, plant-based milk, white/light-brown miso, nutritional yeast, cornstarch, vegetable oil, turmeric, and black salt. Blend until smooth and run through a fine mesh sieve for maximum smoothness. Taste to adjust seasoning & set aside.
  • Make the Vegan Egg White. In a bowl, whisk together plant-based milk, cornstarch, tapioca starch, and black salt. Combine well and set aside.
  • Make the Vegan Fried Eggs. Heat 1-2 tablespoons of oil in a wok over medium-high heat. Note: you can also use a non-stick pan with egg molds/rings. Once the oil is hot, carefully spoon in 2.5-3 tablespoons of the egg white component. Immediately turn the heat down (to low heat) and cover to cook for about 1 minute. Once the whites are nearly set, spoon on ~1 tablespoon of the egg yolk component. Cover again and cook until the whites are completely set and the edges are golden-brown & crispy. Note: Heat control is key here, you might burn the whites if you’re not careful! Once done, carefully transfer them onto paper towel to blot off excess oil. This recipe yields about 6-7 vegan fried eggs.
  • Prepare Mise En Place. Start by chopping up kimchi into bite-sized pieces. Note: I recommend using kitchen shears and cutting the kimchi in a bowl, so as to avoid staining & contain all the juices. Squeeze excess liquid out of the kimchi (yields about 4 tablespoons) and separate the squeezed kimchi from the juice. To the juice, add gochujang and toasted sesame oil. Mix well to combine and set aside. For the scallions, remember to separate the white and green parts.
  • Make the Kimchi Fried Rice. Heat ~1 tablespoon of oil in a wok/pan over medium-high heat until shimmering. First add garlic & scallion whites and cook until fragrant, about 30-45 seconds. Add chopped kimchi and sauté until lightly browned, then follow with fried tofu/bean curd and cook to get some color as well. Add a bit more oil and go in with leftover rice. Break the rice up and add the prepared sauce (kimchi juice, gochujang, and toasted sesame oil). Toss everything to combine and stir rigorously to ensure there are no big lumps of rice. At the end, allow the rice to sit undisturbed in the wok/pan for about 1 minute to develop a slightly-charred, crispy crust underneath. Ladle finished rice on a plate and top with scallions (the reserved green part), gochugaru (if desired), dried seaweed/nori, toasted sesame seeds, and a vegan fried egg. Serve warm.

Notes

  • Technique Notes. We drain excess juice out of the kimchi to enhance its browning during the frying stage. The kimchi juice is added back as a sauce to redistribute its flavors throughout the rice & tofu.
  • Black Salt (Kala Namak). Black salt is what will give the vegan egg that distinct “eggy” sulfur flavor. If unavailable, you can substitute with regular fine kosher salt.
  • Choice of equipment. I used a wok to simulate asian street food style fried eggs. You can also use egg molds/rings on a non-stick pan for this recipe.
  • Choice of Plant-based milk. For this recipe, I’ve tested almond milk, oat milk, and soy milk — all with great results. For higher protein content, use soy milk.
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Samantha
Samantha
4 months ago

so easy to follow and SO yummy! we will definitely be making this again!