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Kimchi Chickpea Fried Rice

Name: Kimchi Chickpea Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean-inspired
Ingredients: 1 tbsp vegetable oil; 400 g tin chickpeas, drained and dried; 250 g vegan kimchi, chopped; 500 g cold cooked rice; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sesame oil; 3 spring onions; 1 sheet nori, shredded

Punchy fried rice with crisp chickpeas, kimchi and sesame.

Vegetarian Vegan Under 30 min (0 ratings)

Prep10 min

Cook15 min

Total25 min

Serves3

DifficultyEasy

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Punchy fried rice with crisp chickpeas, kimchi and sesame. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Fry chickpeas in oil over high heat for 6 minutes until crisp.
Add kimchi and cook 2 minutes.
Add cold rice, pressing out clumps, and fry 4 minutes.
Stir through gochujang, soy and sesame oil.
Top with spring onions and nori.

💡 VeggieTip notes

Cold day-old rice fries best.
Check the kimchi contains no fish sauce.

Nutrition (per serving, approx.)

487kcal

17g protein

78g carbs

12g fat

11g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: kimchi fried rice chickpeas 15 minutes

Kimchi Chickpea Fried Rice

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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