This vegan kimchi fried rice recipe puts a flavorful spin on traditional fried rice by incorporating kimchi – a beloved Korean side dish made from fermented cabbage and spices. With its tangy, salty, and spicy kick, this dish is sure to satisfy vegans and kimchi lovers alike. This recipe is perfect for weeknight dinners, meal prepping, or feeding a crowd. The flavors blend wonderfully together for a dish that will leave everyone wanting seconds. Time to get cooking on this fresh and healthy vegan kimchi fried rice.
What Is Kimchi?
Kimchi is a traditional Korean side dish made of fermented vegetables. It is most commonly made with napa cabbage, but can also contain ingredients like radish, scallions, garlic, ginger, and chili peppers. The vegetables are salted, seasoned, and left to ferment for days or weeks, resulting in a tangy, crunchy, spicy condiment. Kimchi is loaded with vitamins, minerals, and gut-healthy probiotics. It is served as a side dish or condiment at nearly every Korean meal. Kimchi is a staple in Korean cuisine and an important part of Korean culture.
Ingredients For Vegan Kimchi Fried Rice
To make this flavor-packed fried rice, you’ll need:
- 2 cups cooked rice (jasmine or short grain work best)
- 1 cup kimchi, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed veggies (carrots, peas, corn, etc)
- 2 green onions, sliced
- 2 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- Salt and pepper to taste
For a truly vegan version, be sure to use kimchi and soy sauce that are made without fish products. Many store-bought kimchi brands are vegan, but check the ingredients to be safe. Most ingredients for this recipe can be found at a major grocery store. Specialty Asian grocers will have the best selection of kimchi and Asian sauces.
Instructions For Vegan Kimchi Fried Rice
Making this flavorful vegan fried rice is simple:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion and garlic and cook for 1 minute until fragrant.
- Add the kimchi and veggies and cook for 3-4 minutes, stirring frequently.
- Push veggies to the side. Add cooked rice and break up any clumps with a spatula.
- Stir together with veggies. Add soy sauce and sesame oil and continue cooking for 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Remove from heat. Top with green onions.
Tips For Making Vegan Kimchi Fried Rice
- Use day-old rice for best texture. Freshly cooked rice can be too moist.
- Let the rice get crispy in the skillet before mixing everything together. This adds more texture.
- Add protein like tofu or edamame for a heartier, more filling meal.
- For spicier rice, add gochujang (Korean chili paste) or sriracha.
Serving Suggestions Vegan Kimchi Fried Rice
This vegan kimchi fried rice is versatile enough to eat on its own but also pairs well with other dishes:
- Serve with a fresh salad or steamed veggies for a complete meal.
- Roll up into lettuce cups for a handheld twist.
- Enjoy as the protein in a bowl with broth and more veggies.
- Stuff into hollowed out bell peppers for a fun presentation.
It works nicely with lighter drinks like green tea, Asian beers, ginger ale or iced tea. The spices and acidity stand up to bolder drinks too.
Variations Of Vegan Kimchi Fried Rice
Part of the fun of fried rice is mixing up the flavors. Try these tweaks:
- Swap in broccoli, carrots, mushrooms or other veggies.
- Add spice with chili paste, sriracha or diced chilis.
- Use brown rice or quinoa for a whole grain twist.
- Stir in shelled edamame for extra protein.
- Top with avocado slices, cashews or sesame seeds.
- Mix in extra kimchi for an even bigger kick.
- Spoon into bibimbap with spinach and fried egg.
The possibilities are endless so get creative with your own vegan kimchi fried rice.
Frequently Asked Questions
Does the kimchi need to be vegan?
For a completely vegan fried rice, use vegan kimchi made without fish sauce or shrimp. There are many vegan brands available.
What is kimchi?
Kimchi is a traditional Korean side dish of fermented cabbage and spices that packs a punch with its sour, spicy flavor. It provides probiotics and vitamins.
What other vegan Korean recipes are there?
Some other popular vegan Korean recipes include:
- Tofu bibimbap
- Vegan bulgogi with mushrooms
- Maangchi’s vegan kimchi soup
- Korean veggie pancakes (pajeon)
- Spicy soft tofu stew (soondubu)
How does this differ from traditional kimchi fried rice?
This recipe uses no meat, eggs or seafood like traditional kimchi fried rice. It also incorporates more veggies for a hearty plant-based meal. The flavors are still authentic and delicious!
Conclusion: Vegan Kimchi Fried Rice
With its fusion of Korean and Asian flavors, this easy vegan kimchi fried rice makes for a fresh, new take on fried rice. Bursting with umami from the kimchi and tossed with crisp veggies and fluffy rice, it’s a healthy, satisfying one-bowl meal. This recipe takes just minutes to prepare, making it totally accessible for weeknight dinners. So grab a jar of kimchi and get ready to give boring old fried rice an exciting vegan Korean makeover! This is one dish you’ll want to make again and again.
Vegan Kimchi Fried Rice
Notes
· Rice: Leftover, cold, short-grain white rice works best for this recipe. The coldness helps prevent the rice from becoming mushy. If you don't have leftover rice, you can cook fresh rice and spread it out on a baking sheet to cool quickly in the refrigerator for 30 minutes.
· Kimchi: Be sure to use vegan kimchi, as traditional kimchi often contains fish sauce. You can find vegan kimchi at most Asian grocery stores or well-stocked supermarkets.
· Spice Level: Gochujang is a Korean chili paste that adds spice and flavor. Start with 1 tablespoon and adjust to your desired level of spice.
· Vegetables and Protein: Feel free to add other vegetables you enjoy, such as chopped carrots, bell peppers, or shredded cabbage. You can also add a cooked and crumbled plant-based sausage or tofu for extra protein.
Ingredients
- • 2 tablespoons neutral oil (canola, vegetable, etc.)
- • 2 cloves garlic, minced
- • 1 cup vegan kimchi, chopped into bite-sized pieces
- • 1-2 tablespoons gochujang (Korean chili paste) - adjust to desired spice level
- • 4 cups cooked, cold, short-grain white rice (leftover is perfect!)
- • 1/2 - 1 teaspoon salt, to taste
- • 1-2 tablespoons soy sauce (or tamari)
- • 1 teaspoon toasted sesame oil
- • 1 cup frozen peas
- • 1 cup chopped broccoli florets
- • 1 cup chopped mushrooms
- • 1/2 cup chopped baby bok choy
- • 1 cup cooked and crumbled tempeh
- • 1 (15 oz) can drained and rinsed black beans
- • Chopped scallions
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds, or until fragrant.
- Stir in kimchi and cook for 1-2 minutes, until softened slightly.
- Add gochujang (start with 1 tablespoon) and cook for another minute, stirring constantly.
- Push the kimchi mixture to the sides of the pan. Add the cold, cooked rice and spread it out in an even layer. Let the rice sit undisturbed for 30 seconds to a minute, allowing it to crisp up slightly.
- Once the rice starts to crisp, begin breaking it up with a spatula and stir-frying everything together with the kimchi mixture.
- Add salt, soy sauce, and toasted sesame oil. Stir-fry for another 2-3 minutes, or until heated through.
- If using, stir in your chosen vegetables and cook until tender-crisp (about 2-3 minutes).
- If using, stir in your chosen protein and heat through for another minute.
- Remove from heat and taste, adjusting seasonings as needed.
- Serve immediately, garnished with chopped scallions (optional).
Nutrition Facts
Vegan Kimchi Fried Rice
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 4 | 20% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 600mg | 25% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 8 | 32% | |
| Sugars 5 | ||
| Protein 15 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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