Kimchi Fried Rice

As many of you know, I adore Asian food. Recently, we went to one of my favorite Asian restaurants. And I ordered Kimchi fried rice to split with my husband. After one bite, I wished I had ordered an entire order for myself. 

Unfortunately, the restaurant version was oily, despite asking for no oil. But, that is how I learn how to make healthier meals at home, so I set off into my kitchen to make my version of kimchi fried rice. 

Since I planned to skip the oil, I also decided to add a bunch of vegetables, as well as other flavors to my kimchi fried rice. And, since I was adding veggies, I also added some kimchi grilled tofu to top off my rice bowl. 

The tofu, however, is optional, as the kimchi fried rice is a meal all on its own. 

WHAT IS KIMCHI? 

Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochujang, spring onions, garlic,  and ginger.

Even though a majority of kimchi is vegan, some brands contain fish sauce, so you need to look for vegan brands without fish sauce. Most vegan brands, for instance, have a "V" indicating vegan, but here are a few of my favorites.

• Choi's Kimchi (made in the US)
• Organic Raw Vegan Kimchi
• Lucky Foods Seoul Kimchi 
• Korean Nappa Cabbage Kimchi (Trader Joes)

Also, there are a variety of spice levels as well; mild, spicy, etc. So pick the spice level you prefer before buying kimchi. 

WHAT OTHER INGREDIENTS ARE IN MY KIMCHI FRIED RICE?

Because I wanted to get a nutritional bang for my buck and make kimchi fried rice a meal, I added a lot of my favorite vegetables. In order to make personalize your fried rice, add any vegetables you enjoy! 

• Brown Rice
• Kimchi
• White onions
• Scallions ( green onions)
• Garlic
• Mushrooms
• Ginger (fresh)
• Red bell peppers
• Carrots
• Jalapenos (optional) 
• Lime wedges
• Kimchi Grilled Tofu (optional)
• Seaweed garnish (optional)

COOKING KIMCHI FRIED RICE IN STAGES ONE-PAN IN 15 MINUTES OR LESS

To be honest, prepping the vegetables takes longer than actually cooking the kimchi fried rice. Although I used my wok, a large deep skillet can be used instead. 

To begin, the wok should be hot before beginning to cook the garlic, ginger, and onions (white and half the green onions) until the onions are translucent.

Then, I add the mushrooms and cook until browned, followed by the asparagus, red bell pepper, and jalapenos. 

Once the vegetables begin to soften, add the chopped kimchi; this provides additional moisture to the pan. 

Continue to cook the vegetables on medium-high heat, tossing with a wooden spoon or spatula to evenly cook. Next, I add the cooked brown rice and soy sauce (Tamari).

As a result, the brown rice combines with the vegetables and kimchi, and the soy sauce (Tamari) loosens the rice. 

KIMCHI TOFU OPTION OF KIMCHI FRIED RICE

If you love tofu as I do, adding tofu simply adds an additional dimension to the fried rice. Kimchi Tofu, for example, is marinated with kimchi sauce, soy sauce (Tamari), ginger, and rice vinegar. Next, I marinate it overnight, grill it, and serve it on top of my kimchi fried rice. 

HOW TO GRILL TOFU 

• Preheat the grill to low-low
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
• Cook for about 16 minutes total, flipping every 4 minutes. 
• Remove from the grill and place back in the marinade until ready to use.  
• Then, cut it into strips or cubes

BAKING TOFU IS JUST AS EASY

In the event, you don’t have a grill, you can still make this jerk tofu recipe. 

• Simply follow the same pressing and marinating process. 
• Then, preheat the oven to 400 degrees
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes. 

AIR-FRYING TOFU

Or, you can also air-fry jerk tofu, but I suggest air-frying and adding the jerk marinade after. 

• Simply follow the same pressing and marinating process. 
• Set air fryer temperature at 375 degrees
• Cook 10-15 minutes, shaking the basket a couple of times through the cooking process

For additional love, I added some crumbled seaweed, some raw green onions, and a lime wedge which is optional. Of course, you can serve this dish with chopsticks. 

LOOKING FOR HEALTHY ASIAN RECIPES? CHECK OUT THESE RECIPES

• General Tso Cauliflower
• Lemongrass Tofu Recipe
• Cabbage Asian Salad
• Asian Green Bean Recipe
• Asian Salad with Peanut Dressing
• Orange Tofu Recipe
• Asian Coleslaw
• Grilled Asian Sesame Tofu with Vegetable Slaw
• Kale Asian Pasta Salad
• Cauliflower Fried Rice with Tofu
• Oil-Free Fried Rice Recipe
• Tofu with Peanut Sauce
• Vegan Poke Bowl Recipe
• Vietnamese Noodles

Yield: 6 servings

Kimchi Fried Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My version of kimchi fried rice is oil-free, loaded with vegetables and fabulous flavors. Topped with kimchi grilled tofu and crumbled seaweed, this bowl of rice is a meal with all the nutritional benefits needed in a day. And, it cooks in a wok in 15 minutes.

Print

Ingredients

• 1/2 cup green onions, sliced thin (half cooked; half reserved for garnish)
• 1/2 cup white onion, diced
• 1 inch fresh ginger, grated 
• 8 ounces mushrooms, chopped (yield 1 cup)
• 1/2 cup red bell pepper, diced
• 1/2 cup shredded carrots
• 1 1/2 cup kimchi, chopped (retain 1/4 cup juice for cooking)
• 3 cups cooked brown rice (or rice of choice)
• 1/4 soy sauce or Tamari (gluten-free option)
• 3 jalapenos, seeds, and veins removed and sliced into rings (optional)

Garnish (optional)

• 1/4 cup green onions (reserved half from ingredient list)
• 1 sheet seaweed (sushi paper) crumbled
• 2 limes, cut into wedges

Kimchi Grilled Tofu (optional)

• 1 14 ounce extra firm or sprouted tofu (extra-firm tofu should be pressed)

Tofu marinade

• 1/4 cup kimchi juice
• 1/8 cup soy sauce or Tamari (gluten-free option)
• 2 Tablespoons rice vinegar
• 1/4 inch fresh ginger grated

Instructions

PREPARING THE TOFU (OPTIONAL)

1. Press the tofu, removing excess fluid
2. Cut into four equal slabs
3. Combine marinade ingredients by whisking together
4. Place tofu and marinade in a container overnight

COOKING THE TOFU (OPTIONS)

HOW TO GRILL TOFU 

1. Preheat grill to 400 degrees
2. Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
3. Cook for about 16 minutes total, flipping every 4 minutes. 
4. Remove from the grill and place back in the marinade until ready to use.  
5. Then, cut it into strips or cubes
   

BAKING TOFU IS JUST AS EASY

1. Simply follow the same pressing and marinating process. 
2. Then, preheat the oven to 400 degrees
3. Place cut or uncut tofu on a silicone baking mat  or parchment paper
4. Cook for 15 minutes
5. Remove from oven and flip tofu over; cook for an additional 15 minutes. 
   

AIR-FRYING TOFU

1. Or, you can also air-fry jerk tofu, but I suggest air-frying and adding the jerk marinade after. 
2. Simply follow the same pressing and marinating process. 
3. Set air fryer temperature at 375 degrees
4. Cook 10-15 minutes, shaking the basket a couple of times through the cooking process

COOKING KIMCHI FRIED RICE

1. Heat a wok or deep skillet to medium-high
2. Add garlic, grated ginger, half the scallions, and diced onions
3. Cook until onions become translucent
4. Add mushrooms and a small amount of kimchi juice
5. Cook for a few minutes. Then add asparagus, red bell peppers, jalapenos, and carrots.
6. Cook for a few minutes, and then add chopped kimchi and remaining kimchi juice.
7. Cook or about 3 minutes until heated through.
8. Now, add cooked brown rice and soy sauce (Tamarri)
9. Toss rice into vegetables and kimchi mixture, until the rice begins to loosen.

SERVING KIMCHI FRIED RICE

1. Serve rice in individual bowls
2. Add kimchi tofu (optional)
3. Sprinkle with remaining green onions, crumbled seaweed, and a lime slice
4. Additional soy sauce (Tamari) on the side, as well as Sriracha.
5. Serve with chopsticks or a fork.
6. Enjoy

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
• 
  UNCLE BEN'S Whole Grain Brown Rice Bag, 2lb.
• 
  Annie Chun's Organic Seaweed, Sea Salt, 0.16-oz (12 Count), Keto, Vegan, & Gluten-Free Snack, America's #1 Selling Seaweed Snacks
• 
  San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc
• 
  Half Gallon (3.5 lbs.) Spicy Napa Cabbage Kimchi [Vegan, Gluten Free, Non-GMO, Probiotic] by Choi's Kimchi Co. Made in USA.
• 
  Lodge P14W3 Pro-Logic Cast Iron Wok, 14-inch, Black

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 202Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 408mgCarbohydrates 32gFiber 5gSugar 10gProtein 11g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me