Vegan Kimchi Fried Rice

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.

Kimchi fried rice ingredients: short grain brown rice, tofu, green onion, gochujang, soybean paste, garlic, onion, and maple syrup.

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

Kimchi fried rice sauce ingredients in a mixing bowl before mixing. — Add the gochujang, doenjang, maple syrup, sesame seeds, and kimchi liquid to a small mixing bowl

Kimchi fried rice sauce that has been combined in a mixing bowl. — Whisk or stir to combine. Set the sauce aside.

Tofu that has been crumbled by hand. — Drain and press tofu, then use your hands to crumble into small pieces. Set the crumbled tofu aside.

Onion and garlic being added to a heated skillet. — 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.

Crumbled tofu that's been added to the skillet with onion and garlic. — Add the crumbled tofu.

Kimchi being added to the skillet with crumbled tofu, onion and garlic. — Add the 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.

Brown rice being added to the pan with tofu and veggies. — Add the brown Add the brown rice and stir to incorporate. Cook for 3 to 4 minutes, stirring frequently.

Kimchi fried rice sauce being added to the pan with rice, tofu and veggies. — Add the sauce, and stir to combine.

Kimchi fried rice in a pan on the stovetop. — Continue cooking for another 1 to 2 minutes to heat through.

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

Can I Make This Recipe Gluten-Free?

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.

How do I store leftovers?

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.

Is This Dish Spicy?

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.

I don't have doenjang or gochujang. Can I use something else?

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).

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