Kimchi Fried Rice

This kimchi fried rice recipe is loaded with vegetables and fabulous flavors. This rice bowl is topped with kimchi, grilled tofu, and crumbled seaweed and has all the nutritional benefits needed in a day. And it cooks in a wok for 15 minutes.

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 recipe. 

Jump to:

• What is Kimchi? 
• Kimchi Fried Rice Recipe Ingredients
• Kimchi Fried Rice Recipe Ingredient Substitutions
• How to Cook Kimchi Fried Rice
• Preparing and Cooking Kimchi Tofu
• Recipe FAQs
• Tips
• More Delicious Recipes
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• 💬 Reviews

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 various selections of seasonings, including gochujang, spring onions, garlic, and ginger.

Even though most 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 Joe's)

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

Kimchi Fried Rice Recipe Ingredients

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: The Brown Rice is cooked in advance and put into the refrigerator. The rice should be cold when added to the wok.
• Kimchi: I chose medium-heat kimchi. But mild and spicy kimchi is also an option. Just make sure it's vegan and without fish sauce.
• White Onions: The white onion is mild tasting when cooked in the wok. It sweetens as it cooks.
• Green Onions: Green onions are cooked into the kimchi fried rice and also added as a garnish.
• Garlic: Fresh garlic is preferred whenever possible for the best flavor.
• Mushrooms: I used cremini mushrooms but also like baby portobello mushrooms, sliced thin.
• Asparagus: Asparagus isn't typically in Asian fried rice recipes, but there aren't any rules. And I love asparagus.
• Ginger: Fresh ginger gives fried rice a wonderful flavor!
• Red Bell Pepper: Red bell pepper is sweet yet crunchy in this rice dish.
• Carrots: Shredded carrots add color, a sweet taste, and a wonderful texture.
• Jalapenos: Jalapenos add a little extra spice to the kimchi fried rice.
• Limes: I garnish a fresh lime wedge over each dish.
• Kimchi Tofu (optional): Kimchi Tofu is an optional ingredient that adds protein to the fried rice.
• Seaweed garnish (optional): Crumbling seaweed on top of each bowl of kimchi fried rice gives the dish an umami flavor.

Kimchi Fried Rice Recipe Ingredient Substitutions

• Choose any preferred rice.
• If you don't like kimchi or can't find it where you live, several substitutes will give your dishes that same delicious, slightly spicy flavor. You can use sauerkraut, pickled cucumbers, pickled radishes, gochujang, or miso paste.
• Yellow onions substitute white onions in recipes.
• Spring onions are similar to green onions.
• Substitute ¼ teaspoon garlic powder for 1 fresh garlic clove.
• Eggplant is often used to replace mushrooms in recipes.
• Green beans replace asparagus in recipes.
• Allspice, cinnamon, or nutmeg are ideal switches for recipes that call for ground ginger, but it can help if you're all out of fresh ginger too. Thanks to its mildly sweet-and-spicy flavor, Allspice is a popular dry spice replacement.
• Baby bell peppers are similar to red bell peppers.
• Any parsnip has the texture and flavor of carrots.
• Instead of jalapeno peppers, try serrano peppers, which are slightly more mild than jalapenos.
• Use bottled lime juice instead of fresh lime juice.
• Skip the tofu if desired.
• Dulse, crumbled sea kelp, is an alternative to seaweed.

How to Cook Kimchi Fried Rice

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

1. The wok should be hot before cooking the garlic, ginger, and onions (white and half the green onions) until the onions are translucent.
2. Then, I add the mushrooms and cook until browned, followed by the asparagus, red bell pepper, and jalapenos. 
3. Once the vegetables begin to soften, add the chopped kimchi; this provides additional moisture to the pan. 
4. Continue to cook the vegetables on medium-high heat, tossing them with a wooden spoon or spatula to cook them evenly.
5. Next, add the cooked, cold brown rice.
6. As a result, brown rice combined with vegetables.
7. Turn the heat off, and lastly, add the kimchi liquid, and soy sauce (Tamari), which loosens the rice. 

• The key is to add the sauces last. Notice there is very little sauce. You don't need a lot of sauce.

Preparing and Cooking Kimchi Tofu

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

Grilling Tofu 

1. Preheat the grill to medium-low (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

Baked Tofu

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

1. 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 Fryer Tofu

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

1. Follow the same pressing and marinating process. 
2. Set the air fryer temperature to 375 degrees.
3. Cook for 10-15 minutes, shaking the basket several times through the cooking process.

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

Recipe FAQs

Tips

• To avoid soggy fried rice, cook it in the refrigerator. The rice should be cold when added to the vegetables in the wok.
• Cut the vegetables into similar sizes so the vegetables cook evenly.
• If adding the tofu, begin cooking the tofu first. It takes the same time to cook the tofu and the kimchi fried recipe.
• Marinating tofu overnight is suggested for the best flavor.
• Cook in stages based on the density of the vegetables; onions, garlic, and mushrooms cook first, then the asparagus, red bell peppers, and carrots.
• Do not add wet ingredients like the kimchi until the end.
• The sauce should be added last to prevent the ingredient from getting bogged down and soggy.

For a unique fried rice, try this kimchi fried rice recipe. This recipe is slightly spicy and devine!

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