side angle view of bowl with serving of kimchi fried rice with chopsticks.

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.



To garnish


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