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This vegan kimchi fried rice is spicy, savory, and packed with flavors! An easy Korean meal that is simple to prepare and ready in 30 minutes.
If you love kimchi, this recipe is right up your alley! It is fragrant, umami, and incredibly satisfying to have. I love serving this vegan kimchi fried rice with gochujang tofu or stir-fry vegetables.
However, if you are looking for non-spicy Korean meals, give my vegan japchae or vegetable kimbap a try!
💚Why you will love this recipe
- Savory and umami with a nice kick coming from the kimchi
- A healthier alternative that is lower in fat and calories than traditional kimchi fried rice
- An easy weeknight dinner that is ready in 30 minutes
- A versatile dish that goes well with other Asian main or side dishes
🤔What is kimchi fried rice
Kimchi fried rice is a popular Korean dish that consists of rice stir-fried with kimchi (especially over-ripened kimchi). Vegetables and aromatics like garlic and green onion are frequently added to give the dish more substance in flavor.
In some variations, meat like tuna, beef, bacon, or spam is also added. A fried egg is commonly served on top to complete the dish.
To make this dish vegan, we will replace the meat with pan-fried tofu and omit the fried egg (You can also make vegan fried egg if you want to!) Do also use vegan kimchi as fish sauce and shrimp paste are usually added in the regular ones.
🧄What you will need
📃Ingredient notes and substitutions
- Rice - I am using medium-grain brown rice, but Jasmine rice and short-grain rice (sushi rice) will also work.
- Kimchi - Make sure to use vegan kimchi, as fish sauce and shrimp paste are traditionally added. You can also use homemade kimchi.
- Soy sauce - Tamari or shoyu can be used in place.
- Gochujang - An optional ingredient, but I highly recommend adding it if you love spicy foods!
🔪How to make
Start by combining all seasonings and kimchi juice and mix well. Set your sauce aside.
Place tofu cubes, cornstarch, and salt in a container. Place the lid on, and toss until tofu cubes are well coated.
Heat ½ tablespoon of oil in a pan, and place tofu cubes in one layer. Cook for 2-3 minutes on each side, or until most sides are golden.
Heat another ½ tablespoon of oil in a cast-iron skillet or non-stick pan over medium-high. Once heated, add onion and cook for 2-3 minutes until translucent.
Add garlic and kimchi next. Fry until fragrant.
Add carrot to the pan, and cook for 1-2 minutes. Now, add peas and corn kernels. Cook for another 1-2 minutes or until veggies are cooked.
Add rice and sauce to the pan, and toss until everything is well combined. Turn off the heat, and stir in green onion. Your kimchi fried rice is ready to be served.
✅Helpful tips
- Ideally, use slightly ripened kimchi at least 2 weeks old to give this dish the most flavor.
- Gently squeeze the excess juice out of the kimchi before using - this allows kimchi and aromatics to caramelize nicely and prevent fried rice from being too wet.
- Use a large enough skillet or wok to make this recipe. This ensures that all ingredients cook properly.
- Leftover vegan kimchi fried rice can be refrigerated for up to 5 days.
✨Variations
Tofu - Instead of tofu, you can use other plant-based proteins like tempeh, vegan chicken, or slices of seitan steaks. Or, simply omit it.
Veggies - Feel free to use other vegetables, like cabbage, mushrooms, or frozen veggie mix. Use up to 2 cups of vegetables.
Lower-carb - Substitute parts or all of the rice with cauliflower rice instead.
Extra spicy - Add a spoonful of gochugaru (Korean red pepper flakes) or chili flakes.
🥗How to serve
This kimchi fried rice is best paired with below dishes -
Side dishes - gochujang tofu, vegetable stir-fries like this cabbage carrot stir-fry
Korean banchan - Seasoned bean sprouts, Oi Muchim (spicy cucumber salad), or more kimchi
Toppings - More chopped green onion, toasted sesame seeds, seaweed seasoning, nori strips, vegan fried egg
Soups - gochujang stew, doenjang jigae
❔Commonly asked questions
What kind of kimchi is the best for making kimchi fried rice?
Mature and ripe kimchi works best in kimchi fried rice. Due to their longer fermentation period, the kimchi is more flavorful and umami.
Is kimchi vegan?
Most kimchi is not vegan due to the addition of fish sauce and shrimp paste. Hence, it is recommended that you choose a brand of kimchi labeled vegan or read the ingredient list before purchasing.
Why is my kimchi fried rice wet and soggy?
If your kimchi fried rice turns out soggy, there is too much moisture in the dish, like kimchi juice or water. To prevent it, squeeze excess liquid out of your kimchi before adding it to the pan, and make sure to drain your veggies properly after washing.
Alternatively, you might have used freshly cooked rice that is still warm or overcooked rice, which further contributes to the moisture content. Using a pan that is too small will also make mushy fried rice. Moisture released from the ingredients in the form of steam will be trapped, preventing the fried rice from drying.
🍽More vegan Korean recipes
- Vegan Jjajangmyeon (Korean black bean sauce noodles)
- Creamy Korean Gochujang Pasta
- Korean Gochujang Stir-fry Vegetables
- Flavorful Korean Gochujang Soup (Gochujang Stew)
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Vegan Kimchi Fried Rice
Meesha
This vegan kimchi fried rice is spicy, savory, and packed with flavors! An easy Korean meal that is simple to prepare and ready in 30 minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine korean
Servings 2 servings
Calories 394 kcal
Ingredients
Seasonings
For tofu
- ½ block tofu drained, pressed, and diced (around 7oz/200g)
- 2 teaspoons cornstarch
- ¼ teaspoon salt
For fried rice
- 1 small onion diced
- 3 cloves garlic minced
- ½ cup vegan kimchi roughly diced
- 1 carrot diced
- ½ cup green peas
- ½ cup corn kernels
- 2 cups cooked rice (brown, jasmine, or short-grain)
- ¼ cup green onion chopped
Instructions
Combining seasonings
Start by combining all ingredients needed for the seasoning. Stir to mix.
1 tablespoon soy sauce, 1 tablespoon kimchi juice, 2 teaspoons gochujang, 1 teaspoon sesame oil
Cooking tofu
Place tofu cubes, cornstarch, and salt in a container. Place the lid on and shake until the tofu cubes are well coated.
½ block tofu, 2 teaspoons cornstarch, ¼ teaspoon salt
Heat up ½ tablespoon of oil in a pan over medium-high. Place tofu in a layer and cook for 2-3 minutes on each side or until most sides are golden.
Making fried rice
Heat some oil in a cast-iron skillet or non-stick pan over medium-high. Once heated, add onion and cook for 2-3 minutes until translucent.
1 small onion
Add garlic and kimchi next. Fry until fragrant, around 1 minute.
3 cloves garlic, ½ cup vegan kimchi
Add carrot to the pan, and cook for 1-2 minutes. Now, add peas and corn kernels. Cook for another 1-2 minutes, or until veggies are cooked.
1 carrot, ½ cup green peas, ½ cup corn kernels
Add rice along with the sauce to the pan, and toss until everything is well combined. Turn off the heat, and stir in green onion. Your vegan kimchi fried rice is ready to be served.
2 cups cooked rice, ¼ cup green onion
Notes
Helpful tips
- Gently squeeze the excess juice out of the kimchi before using - this allows kimchi and aromatics to caramelize nicely and prevent fried rice from being too wet.
- Use a large enough skillet or wok to make this recipe. This ensures that all ingredients cook properly.
- Leftover vegan kimchi fried rice can be refrigerated for up to 5 days.
Nutrition
Calories: 394kcalCarbohydrates: 71gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1113mgPotassium: 633mgFiber: 6gSugar: 9gVitamin A: 5554IUVitamin C: 24mgCalcium: 105mgIron: 4mg
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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Reader Interactions
Comments
Christine Jessen
It is sooooooo deliciousReply
