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.
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.
Gluten free: For gluten free, use tamari or coconut aminos.
Soy free: Use coconut aminos.
Keywords: kimchi fried rice, asian side dish, vegan fried rice