Vegan Kimchi Fried Rice

A bowl of kimchi fried rice served with a pair of chopsticks with soy sauce and kimchi beside.

5 from 2 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: korean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 394kcal

Author: Meesha

Ingredients

Seasonings

1 tablespoon soy sauce
1 tablespoon kimchi juice
2 teaspoons gochujang (omit to reduce heat)
1 teaspoon sesame oil

For tofu

½ block tofu drained, pressed, and diced (around 7oz/200g)
2 teaspoons cornstarch
¼ teaspoon salt

For fried rice

1 small onion diced
3 cloves garlic minced
½ cup vegan kimchi roughly diced
1 carrot diced
½ cup green peas
½ cup corn kernels
2 cups cooked rice brown, jasmine, or short-grain* (see notes)
¼ cup green onion chopped

US Customary - Metric

Instructions

Combining seasonings

Start by combining all ingredients needed for the seasoning. Stir to mix.
1 tablespoon soy sauce, 1 tablespoon kimchi juice, 2 teaspoons gochujang, 1 teaspoon sesame oil

Cooking tofu

Place tofu cubes, cornstarch, and salt in a container. Place the lid on and shake until the tofu cubes are well coated.
½ block tofu, 2 teaspoons cornstarch, ¼ teaspoon salt
Heat up ½ tablespoon of oil in a pan over medium-high. Place tofu in a layer and cook for 2-3 minutes on each side or until most sides are golden.

Making fried rice

Heat some oil in a cast-iron skillet or non-stick pan over medium-high. Once heated, add onion and cook for 2-3 minutes until translucent.
1 small onion
Add garlic and kimchi next. Fry until fragrant, around 1 minute.
3 cloves garlic, ½ cup vegan kimchi
Add carrot to the pan, and cook for 1-2 minutes. Now, add peas and corn kernels. Cook for another 1-2 minutes, or until veggies are cooked.
1 carrot, ½ cup green peas, ½ cup corn kernels
Add rice along with the sauce to the pan, and toss until everything is well combined. Turn off the heat, and stir in green onion. Your vegan kimchi fried rice is ready to be served.
2 cups cooked rice, ¼ cup green onion

Notes

*Rice - Rice that has been refrigerated overnight is recommended. 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.

Storing leftover - Leftover kimchi fried rice can be refrigerated for up to 5 days. Freezing is not recommended as tofu will release water and cause fried rice to go soggy.

Nutrition