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Kimchi Fried Rice

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Kimchi Fried Rice Vegan Recipe Featured

Kimchi Fried Rice

Kimchi fried rice is a popular Korean dish that is made with leftover rice, kimchi, and a variety of other ingredients. It is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal.

The key to making good kimchi fried rice is to use good quality kimchi. The kimchi should be sour and spicy, and it should have a good amount of juice.

The rice should also be cold, as this will help to prevent the fried rice from becoming mushy.

In addition to kimchi and rice, there are a variety of other ingredients that can be added to kimchi fried rice. I used firm-tofu for the added protein. Green peas, sweet corn, and zucchini would be a great addition too.

It’s also a fantastic way to use up leftover rice. Or if you’re bored with your same-old fried this, this is a great recipe to spice things up.

Let’s get started! 🙂



Kimchi Fried Rice Vegan Recipe Square
5 from 1 vote

Kimchi Fried Rice

Easy and delicious kimchi fried rice vegan recipe.
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Course -Dinner, Lunch
Cuisine -Korean
Keyword -fried rice, kimchi
Prep Time -5 minutes
Cook Time -15 minutes
Total Time -20 minutes
Servings -2 people
Calories -770kcal
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Recipe Video


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  • Set a large pan or wok over medium heat. Add oil.
  • Add the cubed tofu to the pan and stir-fry for 4-5 minutes until the tofu turns golden on all sides.
  • Push the tofu to one corner of the pan to make space for the garlic in the center.
  • Add the chopped garlic to the center of the pan and stir-sauté for 2-3 minutes until it becomes golden and aromatic.
  • Stir the tofu and garlic together for an additional minute, ensuring the garlic doesn't burn.
  • Now, add the chopped kimchi + gochujang + soy sauce to the pan. Stir-fry everything together for 3-4 minutes, allowing the flavors to meld.
  • Add the leftover rice to the pan and gently fold and mix everything together. Cook for 3-4 minutes, stirring occasionally, to ensure the rice is heated through and well-coated with the kimchi and seasonings.
  • Add kimchi juice + toasted sesame oil + freshly chopped green onion. Continue to mix well and cook for an additional 1 minute to let the flavors incorporate.
  • Turn off the heat and transfer the fried rice to a serving bowl.
  • Garnish with toasted sesame seeds. Kimchi fried rice is ready. Enjoy!
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Calories: 770 kcal | Carbohydrates: 103 g | Protein: 21 g | Fat: 31 g | Saturated Fat: 3 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Sodium: 1391 mg | Potassium: 471 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 390 IU | Vitamin C: 9 mg | Calcium: 235 mg | Iron: 6 mg

If you enjoyed this Kimchi Fried Rice recipe, check out these delicious Chili Garlic Jackfruit Noodles I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Kimchi Fried Rice Recipe, Korean Rice Dish, Easy Vegan Fried Rice, Korean Lunch Dinner Ideas, Simple Easy Vegan Korean Recipes, Plant-Based Homemade, Hearty, Wholesome, Healthy 

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One Response

  1. 5 stars
    Best kimchi fried rice recipe, I love that this doesn’t have a bunch of ingredients and I had everything at home. Super simple but pretty flavorful, I added sriracha for some spice. Also this tastes even better after a couple days, I did add some extra sesame oil to keep the rice from drying out.

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