This Vegan Kimchi Bowl is tasty and flavorful. It requires minimal ingredients and takes less than 30 minutes to make.

Kimchi is a staple in Korean households and made of fermented vegetables, often cabbage. It is usually served as a side dish. The first time I had kimchi was when I was over a friend’s house. She is Korean and her mom prepared us a simple Korean dinner. It was the first time I had Korean food and fell in love with it. Since then, I have been a huge fan of Korean food and often seek out restaurants serving authentic Korean food. Although I am not Korean, I love trying traditional cultural foods and kimchi has become one of my favorites to have. I would always order it if I am out dining with friends.

Looking through my refrigerator, I realized I had a jar of kimchi which I have not used yet. With some leftover rice I had, I quickly made this kimchi fried rice bowl and served it with some tofu. You can eat it as is or top it with other proteins like chickpeas or tempeh or anything else you like.

Here are all you will need to make this Vegan Kimchi Fried Rice Bowl:
-cooked jasmine rice, left overnight for best taste
-kimchi (you can find them in most grocery stores)
-olive oil
-sesame oil
-garlic
-fresh ginger
-tamari soy sauce
-gochujang paste
-fresh scallions
-firm tofu
-sesame seeds

Let’s make this Vegan Kimchi Fried Rice!