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.