Dou Dou (豆豆)
This Spicy Kimchi Tomato Fried Rice (番茄辣白菜炒饭) is a zesty, 10-minute vegan summertime bowl that proves plant-based cooking can be boldly delicious.
番茄辣白菜炒饭 —— 酸甜番茄遇上微辣发酵白菜，十分钟一锅搞定，是夏天最开胃的纯素快手炒饭。
📹 Watch the Recipe
Recipe by Chu’s Vegan — 素食也可以很美味!
🥘 Why This Recipe Works
Store-bought vegan kimchi is a gift to weeknight cooks: it comes pre-fermented, so it delivers a wallop of tangy, spicy, gut-friendly depth the moment it hits the pan. Paired with juicy fresh tomato, it creates that classic sweet-and-sour tension — the tomato melts into the heat and brings a bright, natural acidity that cuts straight through the rice.
The real star here is Xinjiang-style tomato paste, which is thick, deeply scarlet, and intensely fruity. It stains every grain of rice a sunset orange and gives the dish its signature glossy, rich savour. A handful of edamame adds pops of fresh green sweetness and plant protein, while toasted sesame seaweed flakes crown it with a nutty, crispy finish.
Eight simple ingredients, one pan, ten minutes — and most of the flavour is already pre-built by fermentation, so you barely have to season anything. It’s the kind of meal you can make on a sweaty summer evening when you want something comforting, refreshing, and absolutely effortless.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato 番茄 | 1 whole | Ripe and juicy; diced small so it melts quickly |
| Vegan kimchi 辣白菜 | 35 g | Finely chopped; already salty and fermented |
| Edamame 毛豆 | 1 small handful | Fresh or thawed; adds colour and protein |
| Sesame seaweed flakes 芝麻海苔碎 | 1 tbsp | For the crispy umami garnish |
| Light soy sauce 生抽 | 1 tsp | Adjust to taste |
| Xinjiang-style tomato paste 新疆番茄酱 | 1 tbsp | Thick, fruity, deeply coloured; key to the rich hue |
| Salt 盐 | ½ tsp | Add at the end — kimchi is already salty |
| Cooked rice 熟米饭 | 1 bowl | Day-old, chilled rice stir-fries best |
👨🍳 Instructions
Step 1 — Prep the aromatics
- Dice the tomato into small pieces so it cooks down quickly.
- Finely chop the vegan kimchi to distribute its flavour evenly.
Step 2 — Sauté the tomato
- Heat a little oil in a wok or pan over medium heat.
- Add the diced tomato and cook until it turns soft and juicy, releasing its liquid.
Step 3 — Build the flavour
- Add the chopped kimchi, edamame, and Xinjiang tomato paste to the pan.
- Stir-fry everything together until well combined and fragrant.
Step 4 — Fry the rice
- Add the cooked rice and light soy sauce.
- Turn the heat up to high and stir-fry until every grain is fluffy, glossy, and separated.
Step 5 — Finish and serve
- Taste, then season with salt — remember the kimchi already brings salt.
- Finish by scattering over the sesame seaweed flakes and serve hot.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| My fried rice turned out mushy | Use day-old chilled rice; freshly cooked rice holds too much moisture and clumps. Break it up before it hits the pan. |
| I can’t find Xinjiang-style tomato paste | Use a rich double-concentrated tomato paste (or tomato purée reduced slightly). It should be thick and deeply red, not watery. |
| It’s a little salty | Kimchi is already salted, so taste before adding the ½ tsp salt and scale back if needed. A squeeze of fresh lemon helps brighten it too. |
| No edamame on hand | Swap in frozen peas, diced bell pepper, or leftover tofu crumbles for colour and protein. |
📊 Nutrition
Approx. 380–430 cal per serving · ~12 g protein · ~68 g carbs · ~7 g fat. High in fibre and gut-friendly prebiotics from the kimchi.
🌱 Why This Dish
发酵蔬菜是东亚餐桌的根基——韩国的辣白菜（Kimchi）本身就是一场时间的魔法：盐渍、腌制、自然发酵，让普通的白菜变成酸甜微辣的宝贝。把泡菜和番茄放进炒饭，正是现代植物性饮食在亚洲家庭厨房里自然演化出的融合料理。
番茄（西红柿）的名字里有个”番”和”西”字，点出了它来自海外的身世；而如今它已经彻底融入了中国和韩国的日常炒饭。这道菜在佛教和素食传统都很深厚的社区里特别受欢迎——所有食材都来自土地，完全无肉无蛋，却靠着发酵和鲜番茄的天然鲜味，一点不逊色于任何荤炒饭。
在炎热的夏天，这样一锅十分钟的炒饭是最省心的晚餐：热辣、酸爽、开胃，每一口都让人想起中国夜市和韩国街边小摊那股抓人的烟火气。它告诉我们，纯素从来不意味着将就——恰恰相反，它是让食材自己发光的机会。
Ingredients
Method
- Dice the tomato into small pieces and finely chop the vegan kimchi.
- Heat a little oil in a wok or pan. Add the tomato and cook until soft and juicy.
- Add the kimchi, edamame, and tomato paste. Stir-fry until well combined and fragrant.
- Add the cooked rice and light soy sauce. Stir-fry over high heat until the rice is fluffy and every grain is separated.
- Taste and season with salt. Scatter over the sesame seaweed flakes and serve hot.
