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    Home » Bowls & stir-fries

    Easy vegan kimchi fried rice

    Updated: Apr 2, 2025 · Published: May 25, 2021 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 4 Comments

    Jump to recipe
    Text overlay: Kimchi fried rice. Vegan and gluten-free. Skillet with kimchi fried rice and baked tofu.

    Vegan kimchi fried rice is so easy to make and loaded with flavor. It can be enjoyed on its own as a complete meal. Or add your favorite plant-based protein on top.

    Tofu on top of kimchi fried rice in skillet on table.

    Vegan kimchi fried rice is a weeknight-friendly recipe that’s packed with the pungent goodness of preserved cabbage, peas, and onions.

    By using leftover rice, store-bought kimchi, and frozen peas, it requires very little chopping or time on task. It comes together in just 20 to 30 minutes.

    Enjoy it as a full lunch or dinner on its own or alongside browned tofu or seitan.

    This kimchi fried rice recipe comes from the cookbook Bold Flavored Vegan Cooking by Celine Steen. You’ll find a variety of recipes in the book – from easy weeknight meals to more elaborate projects.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • How to store & reheat
    • FAQ
    • More fried rice recipes
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for kimchi fried rice.

    Oil: This recipe calls for coconut oil, but it also works with any high heat oil like avocado oil.

    Produce: Onion and frozen green peas.

    Kimchi and brine: Use store-bought or homemade kimchi for this recipe. For vegan kimchi fried rice, look for kimchi that doesn’t include fish sauce, shrimp, and/or anchovy extract.

    Rice: For best results, use cold rice. With cold rice, you’re able to coat & toast the individual grains. Freshly cooked rice has more moisture & will clump. That makes it difficult for it to toast or for the flavorings to combine.

    Tamari: This Japanese-style soy sauce adds umami and salt. It can be replaced with your preferred soy sauce.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Onions sauteing in skillet.

    Bring a large skillet to a medium-high heat with coconut oil. Add onion & sauté it.

    Add kimchi & cook until heated through and not overly juicy.

    Skillet with kimchi, peas, and onions.

    Add green peas & cook until bright green.

    Bring a separate skillet to a medium high heat with coconut oil. Add rice & cook until heated through and crisp.

    Brown rice in a skillet, seasoned with tamari.

    Season the rice with tamari and kimchi brine.

    Skillet with rice, peas, and kimchi.

    Add the toasted rice to the pan with kimchi/onions/peas.

    Serve with your preferred garnishes.

    Make it your own

    Jar of kimchi on table by peas, rice, and onion.

    You can make this dish your own by varying the ingredients & amounts.

    Vary the amount of kimchi

    I like to use 8 ounces of kimchi. However, if yours is on the weak side, feel free to add more. (You can go up to double.)

    Add seasonings

    If your kimchi is mildly flavored, add a dollop of gochujang, a sprinkle of rice vinegar, or another splash of tamari to the rice.

    Vary the oil & amounts

    If you don’t have coconut oil, any high heat oil will work. Avocado oil is a convenient all-purpose & flavorless option.

    You can easily use less oil than what the recipe lists. I halve the amount below, and that works fine.

    Replace the peas

    The peas can be replaced with edamame.

    Add Just Egg

    For a toothsome addition, add browned Just Egg.

    I recommend sprinkling it with kala namak, nutritional yeast, and black pepper for enhanced flavor.

    Serving ideas

    Plate with kimchi fried rice and tofu.

    This filling rice dish can be a full meal on its own. Or you can add different garnishes, toppings, or side dishes to fill it out.

    For a starter, begin the meal with potsticker soup. It is lightly seasoned with gochujang, which complements the flavors here.

    Top vegan kimchi fried rice with garnishes like sesame seeds, chopped peanuts, scallions, browned seitan bacon, or crumbled nori.

    Protein-packed tofu gives extra staying power to the dish. Homemade bulgogi tofu, eggy tofu, or store-bought teriyaki tofu works well here.

    (You can pre-packaged teriyaki flavored tofu from Wildwood or Trader Joe’s.)

    Add a dollop of sesame kale or sugar snap peas stir fry to the side for extra green veggies.

    How to store & reheat

    Keep leftover vegetarian kimchi fried rice in a covered container in the refrigerator. It will keep for 3 to 5 days.

    Reheat in the microwave or in a skillet on the stove with a little oil. Add another splash of tamari if it seems dry.

    FAQ

    What if I don’t have cold leftover rice?

    If you don’t have cold rice on hand, here’s a workaround. Make a fresh batch of rice. Spread it out on a baking sheet. Then freeze it for 15 minutes until cooled. Then continue with the recipe as written.

    More fried rice recipes

    Can’t get enough fried rice?

    Try these other fried rice recipes:

    • Pineapple fried rice
    • Mixed vegetable ginger & turmeric rice
    • Vegan fried rice with Brussels sprouts
    Close-up kimchi fried rice in serving dish with tofu.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Vegan kimchi fried rice in pan, topped with peanuts, peas, and browned tofu.

    Easy vegan kimchi fried rice

    Author: Celine Steen
    5 from 3 votes
    This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi.
    I recommend using a young, as in not super ripe, kimchi if you’re going to use 16-ounces. If using super ripe kimchi, use 8-ounces and add tofu or extra veggies. You can also elect to use extra tamari or gochujang if your kimchi really is on the weak side.
    Garnish the finished dish with chopped dry roasted peanuts, sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, and/or mild-flavored fried or baked tofu.
    Serves 4 to 6 people. It will serve 4 as a standalone meal & 6 if served with sides.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Korean, Vegan
    Keyword: fried rice, weeknight meal

    Ingredients

    • 2 Tablespoons melted coconut oil or avocado oil
    • 1 medium onion white, peeled, trimmed, and chopped
    • 8 ounces kimchi roughly chopped* (Or up to 16-ounces if you prefer more)
    • 1 ½ cups frozen green peas
    • 3 cups cooked rice chilled
    • 1 Tablespoon tamari reduced-sodium
    • 1 Tablespoon kimchi brine

    Instructions

    • Heat 1 tablespoon of oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally.
    • Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes. Set aside.
    • Break the rice apart with a spoon to remove clumps. In another skillet, heat the remaining 1 tablespoon of oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes.
    • Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally.
    • Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld.
    • Serve with your garnishes of choice like chopped dry roasted peanuts, sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, and/or mild-flavored fried or baked tofu.

    Notes

    Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing
    *Note from Cadry: Make sure to read the label to find vegan kimchi. Some brands contain fish sauce, shrimp, and/or anchovy extract. Also note that the brininess of kimchi varies by brand. So it’s best to go by taste in terms of amounts.
    I use 8 ounces of kimchi when making the recipe. That works great for me. If your kimchi is very mild, feel free to use more.
    If your kimchi is already finely chopped like the Gold Mine variety pictured above, you won’t need to chop it further.
    To keep this recipe gluten-free, be sure to use gluten-free tamari.
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    Nutrition

    Calories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Sodium: 256mg | Potassium: 224mg | Fiber: 4g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg

    Disclosure: I received a complimentary copy of Bold Flavored Vegan Cooking for review purposes. 

    Content, recipe, and photos updated May 25, 2021. Originally posted July 20, 2017.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Alina @VeganRunnerEats

      July 27, 2017 at 10:13 am

      5 stars
      Oh my, this dish sounds right up my alley! Kimchi has been a huge helper to get me excited about eating during my current pregnancy as my appetite is often nonexistent. Thank you for sharing, Cadry! Plus, the book sounds amazing!

      Reply
      • Cadry

        July 27, 2017 at 3:32 pm

        That’s too bad that your appetite has taken such a dive! I’m glad you’ve found something that helps at least. I hope you enjoy the kimchi fried rice if you decide to make it!

        Reply
    2. Bianca Phillips

      July 21, 2017 at 4:07 pm

      This sounds amazing! I love Celine’s books, and I didn’t even know about this one! But I’m all about bold flavors, so I must get it.

      Reply
      • Cadry

        July 22, 2017 at 3:50 pm

        This dish (and whole book really) are totally Bianca. You would be all over it!

        Reply

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