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+ servings

Kimchi Fried Rice

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.
Course Main
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 4 people
Calories 736kcal
Author Caitlin Shoemaker


  • 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)


  • 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.


  • 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


Calories: 736kcal | Carbohydrates: 158g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 538mg | Potassium: 446mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5683IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 2mg