Vegan Kimchi Fried Rice

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Craving a quick and flavor-packed meal? This vegan kimchi fried rice is spicy, savory, and bursting with umami, making it the perfect 20-minute weeknight dinner that’s both comforting and irresistibly delicious!

We are big fans of Korean food, and this kimchi fried rice is one of our go-to dishes when we’re craving something bold and satisfying. Along with this, we also love making vegan tteokbokki, tofu kimbap, and vegan japchae.

Stirring a bowl of kimchi fried rice with a pair of chopstciks with kimchi and soy sauce beside.

Fried rice is my go-to quick meal because it’s so versatile. I love green curry fried rice, gochujang fried rice, and Thai fried rice, and this vegan kimchi fried rice is my latest favorite with its bold, spicy, and tangy flavors!

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💚Why you will love this recipe
🧄What you will need
🔪How to make kimchi fried rice
🍚How to serve
❄️Storing suggestions
❔Commonly asked questions
🍽More vegan Korean recipes
📖 Recipe

💚Why you will love this recipe

A satisfying meal that is packed with bold and spicy flavors
Healthier with less fat and fewer calories than the traditional version
Quick and easy, ready in just 30 minutes
A great way to use up leftover rice

🧄What you will need

Ingredients needed like rice, carrot, peas, garlic, green onion, and onion.

Ingredients needed like kimchi, soy sauce, kimchi juice, garlic, sesame oil, and gochujang.

Tofu (not pictured) - It is recommended to use extra-firm or firm tofu that has been pressed beforehand (either using a tofu press or by stacking something heavy on top).
Rice – I’m using medium-grain brown rice, but Jasmine or short-grain white rice works too. Day-old rice gives the best texture, but fresh rice works in a pinch (see tip below!).
Kimchi – Be sure to use vegan kimchi, as many store-bought ones contain shrimp paste or fish sauce. The more aged and fermented, the better for that deep, tangy flavor—I love using Mother-in-Law’s vegan kimchi!
Gochujang – Optional, but highly recommended if you love a spicy kick and extra umami.

See the recipe card for full information on ingredients and quantities.

💡Tip

If using freshly cooked rice, spread it out on a large plate or baking sheet. Let it cool completely, ideally under a fan, to ensure that it is dry enough to fry.

🔪How to make kimchi fried rice

Seasonings in a bowl with a teaspoon beside.

Step 1: Combine all seasonings and kimchi juice. Mix well, then set aside.

Tofu cubes coated in cornstarch in a container with a blue and white striped teacloth beside.

Step 2: Add tofu cubes, cornstarch, and salt in a container. Seal the container and toss until the tofu cubes are well coated.

Pan fried tofu cubes in a cast iron skillet.

Step 3: Heat some oil in a pan and add tofu cubes in 1 layer. Cook for 2-3 minutes on each side or until most sides are golden. Set aside.

Step 4: Heat more oil, then add chopped onion and cook for 2-3 minutes.

Adding kimchi and garlic into a pan of cooked onion.

Step 5: Add garlic and kimchi next, frying for a minute until fragrant.

Adding peas and corn into a pan of cooked carrots.

Step 6: Add carrots to the pan and cook for 1-2 minutes. Then, stir in peas and corn. Fry for another 1-2 minutes until veggies are cooked.

Pouring kimchi sauce into a pan of cooked vegetables and rice.

Step 7: Add rice and sauce to the pan, frying until the ingredients are hot.

A pan of kimchi fried rice served with a wooden spatula with soy sauce and kimchi beside.

Step 8: Turn off the heat, then add tofu cubes and green onion to the pan. Your vegan kimchi fried rice is ready to be served!

🍚How to serve

For extra flavor and texture, top your kimchi fried rice with a vegan fried egg, nori sheets, green onion, or toasted sesame seeds. I also love pairing it with other Korean dishes like tofu bulgogi or warming soups such as gochujang jjigae and kimchi stew.

To round out the meal, serve it with a few banchan (Korean side dishes) like sautéed mushrooms, Asian cucumber salad, seasoned soybean sprouts, or more kimchi!

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❄️Storing suggestions

Store leftover vegan kimchi fried rice in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until hot.

I don’t recommend freezing it, as the tofu may release water, making the rice soggy.

A pan of kimchi fried rice with a wooden stirrer with soy sauce and kimchi beside.

❔Commonly asked questions

What kind of kimchi is best for kimchi fried rice?

Aged, well-fermented kimchi is best, as it adds a deeper tangy, umami flavor to the kimchi fried rice. Napa cabbage kimchi is the preferred option!

Why is my kimchi fried rice soggy?

If your kimchi fried rice turns out wet and soggy, excess moisture is likely the culprit. Freshly cooked rice that hasn’t been cooled properly can be too moist. It’s best to use day-old rice or allow freshly cooked rice to cool completely before using.
Kimchi brine adds tons of flavor, but too much can make the rice soggy—start with 1 tablespoon and add more if needed. Also, make sure to cook on medium-high to high heat, as this helps evaporate excess moisture quickly and keeps your fried rice fluffy!

Is kimchi fried rice spicy?

Kimchi fried rice is usually mild to moderately spicy, but the heat level depends on the recipe and the amount of kimchi, gochujang, and gochugaru used.
If you're making it at home, you can easily adjust the spice level by tweaking the amount of kimchi and spicy seasonings to suit your taste!

A bowl of kimchi fried rice with a pair of chopsticks, kimchi, and soy sauce in the background.

🍽More vegan Korean recipes

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