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    Home / Recipes / Vegan Entrees

    Kimchi Fried Rice

    Published: Aug 16, 2023 · Modified: Aug 15, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    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.

    Kimchi fried rice recipe on a plate with chopsticks and a lime.

    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
    • 📖 Recipe
    • 💬 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! 

    Kimchi rice ingredients: brown rice, mushrooms, kimchi, limes, garlic, green onions, seaweed, ginger, kimchi liquid, soy sauce, red bell pepper, asparagus, onions, carrots, and jalapenos.
    • 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

    Add the vegetables one at a time, adding the kimchi last.

    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. 
    Toss all the ingredients together in the wok.
    • The key is to add the sauces last. Notice there is very little sauce. You don't need a lot of sauce.
    Add the cold white rice last before the sauces.

    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

    Air fried tofu in a bowl.

    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. 

    Kimchi fried rice recipe in a bowl served with chopsticks.

    Recipe FAQs

    What does kimchi taste like?

    Kimchi is made by fermenting cabbage, radishes, and other vegetables in a mixture of salt, garlic, ginger, and chili pepper. The taste of the resulting mixture can vary depending on the specific ingredients used and how long it is fermented, but it is generally spicy and tangy. 

    Is kimchi good for you?

    Kimchi is a fermented food and a probiotic. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow aging. If you enjoy cooking, you can even make kimchi at home.

    Does kimchi taste like sauerkraut?

    Kimchi taste is sometimes called umami (translated to mean savoriness). Kimchi can vary in taste due to the exact vegetables you use to make it, while sauerkraut always tastes like fermented cabbage.

    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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    If you love this vegan kimchi rice recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Kimchi Fried Rice

    Kathy Carmichael
    My version of kimchi fried rice 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 only 15 minutes.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Entrees
    Cuisine Asian
    Servings 6 servings
    Calories 185 kcal

    Ingredients
      

    • ½ cup green onions sliced thin (half cooked; half reserved for garnish)
    • ½ cup white onion diced
    • 1 inch fresh ginger grated
    • 8 ounces mushrooms chopped (yield 1 cup)
    • 1 bunch asparagus Cut into bite-sized pieces
    • ½ cup red bell pepper diced
    • ½ cup shredded carrots
    • 1 ½ cup kimchi chopped (retain ¼ cup juice for cooking)
    • 3 cups cooked brown rice or rice of choice
    • ¼ cup soy sauce or Tamari gluten-free option
    • 2 jalapenos seeds, and veins removed and chopped (optional)

    Garnish (optional)

    • ¼ cup green onions reserved half from ingredient list
    • 1 sheet seaweed sushi paper crumbled
    • 2 limes cut into wedges

    Kimchi Grilled Tofu (optional)

    • 14 ounces extra firm or sprouted tofu extra-firm tofu should be pressed

    Tofu marinade

    • ¼ cup kimchi juice
    • ⅛ cup soy sauce or Tamari gluten-free option
    • 2 Tablespoons rice vinegar
    • ¼ inch fresh ginger grated

    Instructions
     

    Preparing the Tofu (Optional)

    • Press the tofu, removing excess fluid.
    • Cut into four equal slabs if grilling or into cubes if baking or air frying.
    • Combine marinade ingredients by whisking together.
    • Place tofu and marinade in a container overnight in the refrigerator,

    Grilling Tofu

    • Preheat the grill to 400 degrees.
    • 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

    • 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

    • 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

    Kimchi Fried Rice

    • Heat a wok or deep skillet to medium-high.
    • Add garlic, grated ginger, half the scallions, and diced onions.
    • Cook until onions become translucent.
    • Add mushrooms and a small amount of kimchi juice.
    • Cook for a few minutes. Then add asparagus, red bell peppers, jalapenos, and carrots.
    • Cook for a few minutes, and then add chopped kimchi.
    • Cook or about 3 minutes until heated through.
    • Now, add cooked, cold brown rice.
    • Toss rice into vegetables and kimchi mixture, until the rice begins to loosen.
    • Turn the heat off. Add the soy sauce and kimchi juice.
    • Stir to combine.

    Serving

    • Serve rice in individual bowls.
    • Add kimchi tofu (optional).
    • Sprinkle with remaining green onions, crumbled seaweed, and lime slices.
    • Additional soy sauce (Tamari) on the side, as well as Sriracha.
    • Serve with chopsticks or a fork.
    • Enjoy!

    Video

    Notes

    .
    • 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.

    Nutrition

    Calories: 185kcalCarbohydrates: 33gProtein: 10gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 329mgPotassium: 470mgFiber: 4gSugar: 4gVitamin A: 2383IUVitamin C: 36mgCalcium: 58mgIron: 2mg
    Tried our recipe?Let us know how it was!
    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/

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