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Kimchi fried rice on serving dish.
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5 from 1 vote

Kimchi fried rice

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.
Serves 4 to 6 people. It will serve 4 as a standalone meal & 6 if served with sides.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Korean, Vegan
Keyword: fried rice, weeknight meal
Servings: 4 people
Calories: 272kcal
Author: Celine Steen


  • 2 Tablespoons melted coconut oil or peanut oil, divided
  • 1 medium white onion peeled, trimmed, and chopped
  • 8 to 16 ounces kimchi roughly chopped*
  • 1 ½ cups frozen green peas
  • 3 cups cooked rice chilled
  • 1 Tablespoon reduced-sodium tamari
  • 1 Tablespoon kimchi brine
  • Garnishes: Chopped dry roasted peanuts and sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu optional


  • 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.


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.


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