Kimchi fried rice, or “kimchi bokkeumbap” in Korean, has a bold, tangy, and umami-packed flavor. Traditionally made with a mix of leftover rice, fermented kimchi, and various other ingredients, this vegan kimchi fried rice version takes it up a notch with plant-based ingredients while preserving its authentic taste. Pair this hearty rice with our Mango Coleslaw, a sweet, refreshing salad.
In this recipe, we combine short-grain brown rice, extra firm tofu, and a flavor-packed sauce to create a delicious meal that’s both satisfying and nutritious. Enjoy our Matcha Nice Cream for a sweet and healthy dessert.
This recipe makes 3 to 4 servings. A favorite Veganuary recipe, this kimchi fried rice is great for a weeknight dinner or meal prep.
What You Need to Make this Vegan Kimchi Fried Rice
- Short grain brown rice (cooked and chilled in the refrigerator)
- Onion
- Garlic
- Kimchi
- Extra firm tofu
- Green onion (scallions)
- Gochujang (Korean red chili paste or sauce)
- Doenjang (Korean soybean paste)
- Maple syrup
- Sesame seeds
- *Avocado or sesame oil (or water if oil-free)
*If you like to fry your fried rice in sesame or avocado oil, this kimchi fried rice calories increase by 120 for one tablespoon. To lower the calorie density, omit the oil.
Make sure your rice is cooked and cooled in the refrigerator. This is a great way to use leftover rice. Using cold rice in this dish ensures it does not come out mushy.
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How to Prepare
Start by making the sauce by adding the gochujang, doenjang, maple syrup, sesame seeds, and kimchi liquid to a small mixing bowl. Whisk or stir to combine. Set the sauce aside.
Use a clean tea towel and paper towels to remove excess water from the extra firm tofu. Use your hands to crumble into small pieces like you would for a tofu scramble. Set the crumbled tofu aside.
Preheat a saute pan or wok. Add oil (or water, if oil-free), thinly sliced or diced onion and garlic. Cook it for about 2 minutes, stirring frequently so it doesn't burn.
Then, add the crumbled tofu and kimchi. Give it a good stir to combine, and continue cooking for about 3 to 4 minutes. Use a stiff spoon or spatula to scrape the brown bits off the bottom.
Add the brown rice and stir to incorporate. Cook for 3 to 4 minutes, stirring frequently.
Finally, add in the sauce and stir to combine. Cook for 1 to 2 minutes to heat through. Turn off the heat and let it sit for a few minutes.
You can stir in the chopped green onion or use it as a topping, and enjoy!
Step-by-Step
Why You'll Love This Version of Kimchi Fried Rice
- Plant-Based and Healthy: Packed with whole grains, protein from tofu, and gut-friendly probiotics from kimchi. The tofu and brown rice give this dish over 13 grams of healthy plant protein per serving.
- Rich in Probiotics: Kimchi is a fermented cabbage that’s loaded with beneficial probiotics, which support gut health.
- Quick and Easy: Perfect for weeknight dinners when you have leftover rice you want to use up. The cooking time on this recipe is under 30 minutes.
- Versatile: Easily customizable with your favorite vegetables or additional toppings. You can add green peas, diced carrots, bell peppers, baby bok choy, and more!
- A Party in Your Mouth: It's the perfect balance of tangy, spicy, sweet, and savory flavors.
Frequently Asked Questions
Yes! Ensure your gochujang and doenjang are labeled gluten-free, as some brands may contain wheat. Alternatively, you can substitute with gluten-free miso paste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best results. You can also freeze this in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in the skillet. A microwave will work, too.
Yes, it's medium spice. That said, the spice level depends on your kimchi and the amount of gochujang used. Use less to make it less spicy or more to make it spicer.
Yes, you could substitute miso paste for doenjang and sriracha for gochujang. Of course, the flavor will be different, but it will still taste good.
This vegan kimchi fried rice is a quick, flavorful, and nutrient-packed dish that’s perfect for any occasion or weeknight meal. We hope you love it as much as we do.
For more Asian-inspired recipes, be sure to check out our Kung Pao Tofu, Sweet and Sour Vegan Chicken made with soy curls, Natto Maki Bowl (a probiotic powerhouse), as well as our Asian Salad in a Jar (a meal prep favorite).
If you try this recipe, please do us a favor, rate it, and leave a comment below. It helps us more than you know.
Vegan Kimchi Fried Rice
Ingredients
- 3 cups short-grain brown rice cooked and cooled in the refrigerator
- 1 Tablespoon Gochujang
- 1 Tablespoon Doenjang
- 1 Tablespoon pure maple syrup
- 1 Tablespoon kimchi liquid
- 2 teaspoons sesame seeds
- 7 ounces ½ package of extra firm tofu, drained and patted dry
- 1 Tablespoon avocado or sesame oil or water if oil-free
- ½ cup thinly sliced or diced onion
- 4 cloves garlic minced
- 1 cup kimchi
- 2 green onions chopped
Instructions
- Start by making the sauce by adding the gochujang, doenjang, maple syrup, sesame seeds, and kimchi liquid to a small mixing bowl. Whisk or stir to combine. Set the sauce aside.
- Use a clean tea towel and paper towels to remove excess water from the extra firm tofu. Use your hands to crumble into small pieces like you would for a tofu scramble. Set the crumbled tofu aside.
- Preheat a saute pan or wok. Add oil (or water, if oil-free), thinly sliced or diced onion and garlic. Cook it for about 2 minutes, stirring frequently so it doesn't burn.
- Then, add the crumbled tofu and kimchi. Give it a good stir to combine, and continue cooking for about 3 to 4 minutes. Use a stiff spoon or spatula to scrape the brown bits off the bottom.
- Add the brown rice and stir to incorporate. Cook for 3 to 4 minutes, stirring frequently.
- Finally, add in the sauce and stir to combine. Cook for 1 to 2 minutes to heat through. Turn off the heat and let it sit for a few minutes.
- You can stir in the chopped green onion or use it as a topping, and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months in a freezer-safe container. Thaw in the refrigerator and reheat in a skillet on the stovetop. A microwave will work, too.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Knife
- Cutting board
- Mixing bowl
- Tea towel and paper towels (to prepare the tofu)
- Large saute pan or wok
- Stiff spoon or spatula
Gigi & Sersie
Even better than restaurant quality fried rice. Very flavorful, not overly oily, and filling with the crumbled tofu.
Mindy
Love this idea! the Korean flavors I'm not super accustomed to, but i loved the kimchi mixed in so well! it's such a proof if concept recipe. I tweaked little flavor profile and did the stir fry sauce on another recipe here on daniels plate and it was perfection! I love when we get to enjoy something like fried rice that I was able to eat oil laden and full of animal products before, now is a healthy zesty delicious comfort dish.
Gigi & Sersie
Thank you for your feedback! We're glad you were able to make it your own.