Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Try this plant-based spin on Kimchi Fried Rice! It’s spicy, salty, and the perfect way to use up leftover rice. Have this satisfying meal on the dinner table in just minutes. Gluten-free, Vegan, Oil-free option.
This Kimchi Fried Rice is made with simple ingredients, but bold in flavor. It’s easy, fast, and oh-so-satisfying. It doesn’t get better than a 15 minute veggie-packed dinner, friends.
Table of Contents
Classic Fried Rice with a Twist
Kimchi fried rice is everything you love about traditional fried rice, but with a fun flavor twist, thanks to fermented kimchi. If you’re new to kimchi, it is a Korean dish typically made with Napa Cabbage, carrot, and daikon radish and seasoned with garlic, gochugaru peppers, and ginger.
As long as you have leftover rice, kimchi, and a few veggies you’re good to go. It’s an easy and forgiving dish to whip up when you’re craving something salty and spicy.
What You Need for Kimchi Fried Rice
This easy weeknight recipe only requires 7 basic ingredients:
- Leftover Rice: because otherwise it would just be a kimchi stir-fry… 🙂 You can use any rice you’d like here, but I prefer to use white Jasmine rice as I find it has the best flavor.
- Veggies: I went with garlic, green onions, fresh carrot, and frozen peas, but you can use anything you’d like here! You can also buy a frozen pea & carrot mix to make your life even easier and cut down on chopping
- Seasonings: we’ll use tamari for some umami and saltiness, sesame oil for depth of flavor, and kimchi for a tangy, spicy, salty kick.
How to Make Kimchi Fried Rice
- Cook the green onions, garlic, frozen peas, carrots, and kimchi in a large saucepan until tender.
- Mix in the cooked rice and tamari and sauté until warmed through.
- Stir in the sesame oil and hot sauce to taste.
- Serve immediately while warm with desired toppings.
Caitlin’s Cooking Tips
- Make sure to use vegan kimchi! Traditional kimchi is made with fish sauce, but it’s pretty easy to find fish-free options in most grocery stores today. If you’re feeling extra adventurous you can also make your own homemade vegetarian kimchi! Whatever you use, it’s bound to be great 🙂
- Great opportunity to use up leftover Instant Pot garlic rice. If you’ve made my Instant Pot Garlic Rice, making fried rice is one of the best ways to repurpose it. Or, give one of my other fried rice recipes a try – The Best Vegan Takeout-Style Fried Rice or Pesto Fried Rice with Vegetables (Vegan).
Serving Suggestions
Kimchi fried rice can be served for breakfast, lunch, dinner, or even a hearty afternoon snack. My favorite way to enjoy it is with chopped green onions. If you’re looking to add more protein to your fried rice, I recommend serving with Crispy Tofu, Baked Tempeh, or even Saucy Gochujang Tofu for the ultimate spicy meal!
If you’re looking for more Korean-inspired vegan recipes, you’ll also love this Vegan Tteokbokki with Vegetables and this Cooked Ramen Noodle Salad with Kimchi!
How to Store Kimchi Fried Rice
Leftover kimchi fried rice will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Before covering and storing, allow the kimchi fried rice to cool completely to room temperature.
Reheat kimchi fried rice with a splash of water in the microwave or in a large saucepan until warm and moist again.
Substitutions and Variations
- Oil-free option: Omit the avocado oil and toasted sesame oil and instead sauté the veggies in a splash of water or vegetable broth.
- Gluten-free option: Kimchi is typically naturally gluten-free, but if you are gluten intolerant, make sure to use tamari or liquid aminos instead of soy sauce. Soy sauce often contains wheat.
- Rice options: Use brown rice, white rice, or even quinoa for a quinoa fried rice. If desired, swap 1 cup of rice with cauliflower rice for a lighter version.
- Add additional veggies: Feel free to add in any extra veggies of your choosing: mushrooms, snap peas, and/or broccoli would all be great here.
Recipe FAQs
Kimchi fried rice is incredibly flavorful – it’s the perfect combo of sweet, salty, and spicy. Kimchi tastes similar to sauerkraut, another fermented cabbage food, but has a notably spicier flavor due to the inclusion of Korean gochugaru peppers.
If your final dish is soggy, my guess is your rice was too moist. It’s best to use day-old rice when making fried rice. This is because the rice slightly dries out in the fridge, which allows it to absorb more of the yummy flavors and seasonings and prevents your dish from being a hot soggy mess. Use fresh, hot rice with caution!
Good fermented kimchi should be both soft and slightly crunchy.
Yes, since kimchi is fermented, it often bubbles and releases a bit of pressure when opening a new jar (similar to opening a new bottle of Kombucha).
Store-bought kimchi should typically be consumed within 1 year, but always use your best judgment. If the smell, coloring, or texture changes, it is best to discard. Kimchi should always be stored submerged in the liquid. This prevents the kimchi from spoiling.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Kimchi Fried Rice
Ingredients
- 2 green onions sliced; white and green parts divided
- 2 cloves garlic minced
- 1 cup frozen peas
- 1 cup carrots diced or grated
- 1 packed cup kimchi roughly chopped
- 4 cups cooked white or brown rice
- 2 tablespoons tamari liquid aminos, or soy sauce
- 1 teaspoon toasted sesame oil optional
- sriracha or gochujang to taste (optional; if the kimchi is not spicy enough)
Instructions
- Cook the Veggies: Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.
- Add Rice: Add the rice and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.
- Serve: divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.
Recipe Notes
- Make sure to use vegan (fish sauce-free) kimchi!
- Feel free to add in any extra veggies of your choosing: mushrooms, snap peas, and/or broccoli would all be great here
I subbed rice for “cauliflower rice” – a great and simple way to have a flavorful low-carb meal 😀 Thanks !
Sounds delicious! I’m glad you were able to make the recipe work for you 🙂
This was so delicious and easy to prepare! My husband immediately asked that I make it again so it will definitely be going in our rotation. I served this with your crispy tofu and it was the perfect addition. I followed the recipe exactly but used fresh English peas from Trader Joes instead of frozen. It was perfection. Thank you Caitlyn for another wonderful recipe!
You’re so welcome and we’re happy you enjoy the recipes, Kamila!
Love this recipe!Easy and delicious! Thank you!
You’re so welcome!
Addicted to this. So good and unbelievably quick!
I’m so glad!
This is one of my go-to easy recipes! I’m not usually a fried rice fan, but this recipe is fabulous.
Yay! Thank you, Nika!
This dish is delicious – so easy, so fast, & so flavorful. Thank you for this quick amazing meal! Xoxo.
You’re always welcome, Christin!
So easy and sooo delicious!
The best kind of review 🙂 Thank you!
Yes, please, give me kimchi on everything!
Making this tonight.
Thanks for the recipe!
You’re very welcome!
I love the simplicity of this delicious dish! I’ve made it a few times now and it’s very satisfying while leaving the tummy feeling good! Love your recipes, thank-you! ????
Glad you’re loving them, super appreciate it!
First time having kimchi and I loved this recipe – as did my meat-eating boyfriend! I used half the amount of rice, added broccoli and cooked up some tofu dumplings on the side for an easy weeknight meal. Thanks so much for this recipe! Definitely a winner.
Kimchi is so great! Glad you were able to try it for the first time.
So so yummy!!!! Love these simple and quick recipes! Keep em comin!
Glad you’re enjoying them! There’s plenty more coming!
Tasty quick and cheap! Just like me!
Ha! Glad you liked it!
Love this! It was my first time tasting kimchi and this was a great way to try it, especially after reading about the awesome nutrition in fermented foods. This I will make again. Thank-you so much for your great recipes!
Have a good one! Jan ????
Thanks so much! So glad you enjoyed the Kimchi!