Quick and easy, vegan Kimchi Fried Rice is made with veggies, kimchi, garlic, and ginger, and ready in just 30 minutes! It’s full of tangy kimchi flavor and will be a weeknight favorite!
Today is a celebration of a delicious Korean staple mixed with fried rice for an easy and delicious side or main dish!
Kimchi is a fermented vegetable dish made with napa cabbage and is a natural probiotic that’s super healthy for the gut.
I’m always looking for different ways to use kimchi, and this kimchi fried rice is another fantastic way to get this tangy and addicting condiment into your meal rotation!
This recipe is meant to be simple, without much fuss, and is perfect for a quick and easy lunch, dinner, or even breakfast!
Ingredients You’ll Need
In this recipe, rice, garlic, ginger, kimchi and a mix of frozen veggies are stir fried creating a tasty rice dish that’s addictively delicious!
Here is everything you will need, plus ideas for substitutions:
- rice – use your favorite white rice, brown rice or healthy forbidden black rice
- veggies – use a frozen vegetable medley for ease (any combo of carrots, peas, green beans or corn is great)
- garlic – if you don’t have fresh garlic on hand, use 1 teaspoon garlic powder
- ginger – can be optional, but adds wonderful flavor – for ease use ginger paste
- vegan kimchi – use store bought or make your own with this easy Vegan Kimchi recipe
- tamari – sub with soy sauce or coconut aminos
- nori sheet – thinly slice a nori sheet for a nice flavorful garnish
- scallions – aka green onions are great for a little freshness and flavor
- sesame seeds – any color, use your favorite
How To Make Kimchi Fried Rice
(Note – The full printable recipe is at the bottom of this post)
- Cook the rice according to package directions.
- Stir-fry the garlic and ginger until fragrant.
- Add the vegetable mix, rice and vegan kimchi, give a good mix.
- Add in the tamari, soy sauce or coconut aminos, and stir-fry for 3 – 4 minutes (shown below), or until most of the liquids have been absorbed.
And there you have it!
Now you’re ready to dine on this most delicious spicy fried rice!
How To Store
- Refrigerator: Leftovers will keep for 3 – 4 days in the refrigerator, stored in a covered container.
- Freezer: This vegan kimchi fried rice is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers, leaving 1/2 inch head space for expansion. You can also freeze portions using freezer ziplock bags, removing as much air as possible before zip locking. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a splash or two of water for moisture so it doesn’t stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
This spicy, savory rice dish is filling on it’s own, and can be eaten for breakfast, lunch or dinner. Here a few ideas of what you can serve with kimchi fried rice:
- Toppings: Serve garnished with thin strips of nori, scallions and sesame seeds.
- Soups: Serve with a small bowl of Garlic Miso Soup and Greens or Simple Miso Noodle Soup.
- Scramble: Pair with a side of this Simple Tofu Scramble.
- Other sides: Pair with Tempeh Chow Mein or Mushroom, Bell Pepper + Basil Stir Fry.
If you try this kimchi fried rice recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN KIMCHI FRIED RICE
Quick and easy Kimchi Fried Rice is loaded with veggies, kimchi, garlic, and ginger, and ready in just 30 minutes! It’s full of tangy kimchi flavor and sure to be a weeknight favorite! Vegan and gluten free recipe.
- Prep Time: 5 min
- Cook Time: 20
- Total Time: 25 minutes
- Yield: Serves 4 1x
- Category: Side, Entree
- Method: stir fry
- Cuisine: Asian, Korean
- Diet: Vegan
- 1 cup dried rice (or 3 cups cooked)
- 1 tablespoon sesame oil
- 1 – 2 cloves garlic, minced
- 1 inch knob ginger, grated or minced
- 1 cup frozen veggie mix (anything with carrots, peas, corn and/or green beans)
- 1 – 1 1/2 cups Vegan Kimchi (the more the merrier), chop the kimchi if you like
- 1 tablespoon tamari, soy sauce or coconut aminos, or to taste
- 1 tablespoon gochujang, or to taste (optional)
- 1 nori sheet, thinly sliced
- 2 scallions, thinly sliced (pale green + green parts only)
- sesame seeds (white, black, toasted or combo)
Rice: Cook the rice according to package directions. For best results, use day old rice.
Stir-fry: In a wok or pan, heat the oil over medium-high heat, add the garlic and ginger, cook until fragrant, about 30 – 60 seconds, stirring frequently. Add the rice, kimchi and frozen veggies, give a good mix, add the tamari and optional gochujang, stir fry for 3 – 4 minutes, or until most of the liquids have been absorbed. Taste for flavor, adding more tamari or chili pepper flakes.
Serve: Spoon into individual bowls with sliced nori sheets, scallions and sesame seeds.
Store: Leftovers can be kept in the refrigerator for up to 3 days in a covered container. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating on the stovetop or microwave.
No rice, no problem. Not a fan of rice, try using 2 – 3 cups of cauliflower rice or cooked quinoa!
Aromatic. Add 1/2 of a small onion, diced, and saute for 5 minutes before adding the garlic and ginger.
Add protein. Add a couple servings of crispy fried tofu for extra protein and texture.
Where to find kimchi? Kimchi can be found in most grocery stores, usually in the refrigerated plant-based section. Be sure to check the label as most store bought kimchi contains fish. If it’s vegan, it will be labeled.
Keywords: kimchi fried rice, asian side dish, vegan fried rice