HomeRecipesKimchi Fried Rice Recipe Vegetarian

Kimchi Fried Rice Recipe Vegetarian

Kimchi is a fermented cabbage with a tangy flavor and spicy kick. It’s full of nutrients and anti-inflammatory properties.

This kimchi fried rice recipe is vegan, gluten-free and easy to make. It’s perfect for a quick weeknight dinner. It’s also great for making ahead.


Kimchi fried rice is an easy-to-make meal that is packed with big, bold flavors. It is made with leftover cooked rice pan-fried with kimchi, and a mixture of soy sauce, gochujang (Korean chili paste), and sometimes rice vinegar and/or sesame oil.

The key to this delicious recipe is using day-old cooked rice and letting it sit overnight in the fridge. This helps the grains separate so they don’t get mushy when you cook them.

This vegan kimchi fried rice is packed with all the big flavours of traditional kimchi bokkeumbap without the fish sauce, so if you are looking for a new way to serve it, this is the perfect dish! It can be served as a side dish, or as the main course with an egg or spam.


In a large wok, heat the cooking oil over medium-high heat. Add the white portion of the green onions and garlic, as well as the frozen vegetables and kimchi. Sauté until the onion is translucent, about 3 minutes. Stir in the kimchi juice, and season with a little bit of gochujang, sesame oil, sugar, and rice mirin.

Next, chop the kimchi into small pieces. This ensures that the kimchi gets a good coating of the kimchi juice and isn’t clumped together when you add it to the fried rice.

When the kimchi is ready, pour the kimchi juice mixture over the kimchi and cook until the rice is hot and the kimchi is absorbed. Continue to stir and cook the kimchi fried rice for another couple of minutes, until the kimchi is fully cooked and the rice is no longer sticky.

Topping the kimchi fried rice: I like to top mine with kizami nori, but you can use a variety of other toppings as well. Toasted sesame seeds are also a great choice, as they add a nice nuttiness to the rice.

This kimchi fried rice is a fast and easy dinner to make for your family or friends. It’s a perfect way to use up leftover rice, and it delivers big, bold flavors that will have you coming back for more!


If you love kimchi fried rice, you will definitely want to try this vegan version! It’s not only easy to make, but it’s also full of big and bold umami flavors. It’s a simple, yet delicious meal that can be made in under 20 minutes with one pan!

You’ll need a few key ingredients to make this dish: kimchi, gochujang (Korean red pepper paste), and scallion. I also like to use kizami nori, which is shredded seaweed that adds a creamy texture and a subtle salty taste to the dish.

To prepare the kimchi fried rice, you’ll need to saute the kimchi in a pan before adding the rice. This helps to break up any clumps and creates a more tender result.

Once the kimchi is cooked, add the rice and stir to combine. This helps to coat the rice with the aromatics and kimchi juice. You’ll also need to mix in the soy sauce and sesame oil. You’ll need to do this quickly as you don’t want to wait long for the rice to cook or else it will be overcooked and mushy.

After you’ve done this, add the carrots and the light green and white parts of the scallion. Stir to combine and cook for a few more minutes.

Next, add the tofu and stir to combine. You’ll want to stir frequently during this step as the tofu will begin to brown and crisp up.

This is a quick and easy kimchi fried rice recipe that’s a perfect dish for busy weeknights! It’s also great for meal prep since you can store it in the freezer for later.

When you’re ready to serve the kimchi fried rice, top it with a fried egg! This is how kimchi fried rice is traditionally served in Korea.

You can also try topping it with scallions and toasted sesame seeds! These are some of the best fried rice toppings you can add to your bowl!

You can also use any leftover kimchi that you have on hand for this recipe. I prefer kimchi that’s at least two weeks old so it’s fresh and has a good amount of flavor, but if you don’t have any on hand, you can substitute it with some soy sauce and gochujang.


I’ve travelled a fair bit and have eaten my way across the world, and one thing that has always stood out to me is the endless possibilities for using rice as the base of all kinds of creative dishes. This is especially true in a country like Korea where there’s so much variety and culture in the food available.

Adding kimchi to a fried rice dish does something really special, and tastes remarkably fresh and satisfying when done right. In fact, kimchi is one of the most popular ingredients in Korean fried rice recipes, and this vegetarian version is no exception.

Cooking with kimchi gives the rice a rich, spicy flavor that is reminiscent of the fermented cabbage dish that it’s made with. It also makes the rice more hearty, which is always a good thing!

In a large nonstick pan, heat 1 Tbsp (15 ml) toasted sesame oil over medium-high heat. Once hot, add diced onions and saute until translucent, about 2 minutes. Next, add the garlic and ginger, stirring until fragrant, about 30 seconds. When the veggies are bright green and beginning to soften, remove from the heat and toss in your kimchi.

If your kimchi is very fresh, you may not need any additional seasonings; however, if it is quite overripe, you might want to sprinkle in some gochujang (Korean red pepper paste) before frying the rice to give it a kick!

Once the kimchi and the rest of your ingredients are in the pan, stir everything together with a spatula or a whisk until everything is well combined. You’ll probably need to add more vegetable broth if your mixture is too dry.

Lastly, you can top the kimchi fried rice with a sunny-side up egg to get a little extra protein and flavor. Or, you can simply leave the egg out altogether for a delicious vegan meal!

This recipe is perfect for meal prep and makes a great side dish for any occasion. It’s simple to make and you can customize it with any vegetables you have on hand, so it’s a great way to use up leftovers!


Kimchi fried rice is a dish made of steamed rice that is stir fried with a variety of ingredients, mostly kimchi. This fried rice is also easy to make and can be prepared in under 30 minutes, making it an excellent choice for a quick and tasty dinner!

To prepare the kimchi fried rice, start by chopping up a few kimchis and a small amount of onions. Next, saute the kimchis and onions until they are softened.

Once the kimchis and onions are cooked, add in some mushrooms, garlic, and green onions. Fry the vegetables until they are softened, about 3-4 minutes. Then add in the cooked rice and season with soy sauce and kimchi juice.

Now you can top the kimchi fried rice with some scallions, sesame seeds and other toppings of your choosing. You can even fry up a few sunny-side up eggs to go on top!

The kimchi fried rice can be eaten hot or cold and will last for a few days in the refrigerator. If you are looking to store it in the freezer, keep in mind that the kimchi can be frozen for up to 3 months.

You can reheat leftover kimchi fried rice with a splash of water in the microwave or in a saucepan on the stove. To prevent the fried rice from drying out, you can add in a little extra vegetable broth or water with the reheated kimchi fried rice.

Another way to enhance the flavor of kimchi fried rice is by adding in gochujang, which is a red fermented soybean and chili paste. It has a slightly spicy flavor that goes well with this recipe.

It can be substituted for the kimchi juice in this recipe, but you may want to use more gochujang. You can also sprinkle some red pepper flakes on top of the kimchi fried rice for some additional spice.

This kimchi fried rice is best served with a handful of sesame seeds and scallions. If you don’t have these on hand, you can omit them and serve the dish with other vegetables or garnish it with nori strips.

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