Vegetarian Kimchi Fried Rice Recipe

Vegetarian kimchi fried rice aka kimchi bokkeumbap is a popular Korean street food. But it is quite easy to make at home. Chilled or room temperature rice is cooked with kimchi, gochujang and vegetables.

This is a flavorful dish and is a perfect way to use up leftover rice. I love topping this veg Korean fried rice with crispy tofu or a fried egg to make this a wholesome meal.

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About the recipe

Kimchi Fried rice is a traditional Korean comfort food. It is frequently made at home using leftover rice, overripe kimchi and some flavorful seasonings. It is also a very popular and very tasty street food.

Kimchi is a kind of spicy, salty and and fermented vegetables. It is great as both a side dish and a condiment. The most common version is made with napa cabbage, daikon radish and carrots. Aromatics like ginger, garlic and Korean chili aka gochugaru add spice and flavor.

These flavored veggies are set aside to lacto-ferment to give kimchi it's characteristic flavor. Read about the science behind kimchi and lacto-fermentation on Baechu Kimchi site.

Anchovies are an essential ingredient in kimchi. So, if you want to make this vegetarian kimchi fried rice, buy vegan kimchi. Read the ingredients thoroughly and look for anchovy & shrimp paste. If these are listed, then avoid buying that brand. There are quite a few vegan kimchi available in regular grocery stores these days.

I love using either leftover or freshly made brown rice to make this Korean fried rice. You can also use white rice instead. Frozen vegetables make this an quick and easy recipe to make. Top the fried rice with either crispy tofu or a fried egg for a scrumptious and wholesome meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this vegetarian kimchi fried rice recipe:

• Kimchi ~ make sure to buy vegan kimchi. Traditional kimchi has seafood in the form of anchovies and shrimp, so make sure to read the labels thoroughly before buying. Make sure to drain the kimchi and reserve the kimchi juice. This is key because it adds tons of umami flavor to the dish.
• Rice ~ I love using Brown rice here but feel free to use whatever rice you have on hand. Though using chilled, leftover rice is preferred, I have made this dish with freshly made but cooled rice and it works out fine.
• Vegetables ~ you can use any of your favorite veggies. I use frozen mixed veggies, but you can also add broccoli, edamame and so on.
• Onions/ scallions, ginger and garlic.
• Gochujang ~ Korean spice paste.
• Soy sauce ~ I prefer low sodium, so I can adjust the salt in the recipe.
• Sesame oil
• Salt & Sugar
• Toasted sesame seeds and chopped green onions ~ for topping.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy vegan kimchi fried rice:

Heat oil in a large pan on medium-high heat. Add the green onions, ginger, garlic and cook until fragrant and green onions wilt. Stir in the mixed vegetables and stir fry until the veggies are crisp tender.

Add the kimchi and cook for 2 minutes. Stir in kimchi juice, gochujang, and rice. Mix well to combine. Taste and adjust seasoning accordingly. Cook until the edges start to crisp up a little bit.

Finally add the sesame oil, mix well and serve hot topped with toasted sesame seeds and green onions. Enjoy!!

Expert Tips

• Traditional kimchi has seafood in the form of anchovies and shrimp, so make sure to read the labels thoroughly before buying.
• Do not forget to drain the kimchi and reserve the kimchi juice. This is key because it adds tons of umami flavor to the dish.
• I love using Brown rice here but feel free to use whatever rice you have on hand. Though using chilled, leftover rice is preferred, I have made this dish with freshly made but cooled rice and it works out fine.
• Vegetables ~ you can use any of your favorite veggies. I use frozen mixed veggies, but you can also add broccoli, edamame and so on.
• This kimchi fried rice version is actually 100% vegan too without the fried egg on top.
• Korean fried rice is best when served hot off the pan. But in case, you have any leftovers, store in an airtight container in the fridge for 1 day. Make sure to reheat thoroughly before serving. Please note that the flavor and texture might not be same on the 2nd day.

You might also like

Here are a few more delicious vegetarian rice recipes from around the world that you might like:

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Recipe Card

Vegetarian Kimchi Fried Rice

Vegetarian kimchi fried rice is an easy to make and flavorful dish. This is a perfect and tasty way to use up leftover rice.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Course: Main Course

Cuisine: korean

Servings: 4 servings

Ingredients

1x2x3x

• 1 tablespoon Oil
• 4 Green onions or 1 small onion, chopped
• 1" Ginger piece, finely grated
• 2~3 Garlic cloves, finely minced
• 1 cup Mixed vegetables*
• 1 cup Kimchi, drained (juice reserved) and chopped
• 2 tablespoons Kimchi juice
• 1 tablespoon Gochujang
• 4 cups Cooked Brown or White Rice*
• ½ teaspoon Sesame Oil

Topping:

• As needed Toasted Sesame seeds
• As needed Green Onions, finely chopped

Instructions

• Heat oil in a large pan on medium-high heat. Add the green onions, ginger, garlic and cook until fragrant and green onions are cooked, about 2~3 minutes.
  1 tablespoon Oil, 4 Green onions or 1 small onion, chopped, 1" Ginger piece, finely grated, 2~3 Garlic cloves, finely minced
• Stir in the mixed vegetables and stir fry until the veggies are crisp tender, about 5 minutes.
  1 cup Mixed vegetables*
• Add the kimchi and cook for 2 minutes. Stir in kimchi juice, gochujang, and rice. Mix well to make sure all the ingredients are combined. Taste and adjust seasoning accordingly. Cook until the edges start to crisp up a little bit, about 5~6 minutes.
  1 cup Kimchi, drained (juice reserved) and chopped, 2 tablespoons Kimchi juice, 1 tablespoon Gochujang, 4 cups Cooked Brown or White Rice*
• Finally add the sesame oil, mix well and serve hot topped with toasted sesame seeds and green onions. Enjoy!!
  ½ teaspoon Sesame Oil, As needed Toasted Sesame seeds, As needed Green Onions, finely chopped

Notes

• Traditional kimchi has seafood in the form of anchovies and shrimp, so make sure to read the labels thoroughly before buying.
• Do not forget to drain the kimchi and reserve the kimchi juice. This is key because it adds tons of umami flavor to the dish.
• I love using Brown rice here but feel free to use whatever rice you have on hand. Though using chilled, leftover rice is preferred, I have made this dish with freshly made but cooled rice and it works out fine.
• Vegetables ~ you can use any of your favorite veggies. I use frozen mixed veggies, but you can also add broccoli, edamame and so on.
• This kimchi fried rice version is actually 100% vegan too without the fried egg on top.
• Korean fried rice is best when served hot off the pan. But in case, you have any leftovers, store in an airtight container in the fridge for 1 day. Make sure to reheat thoroughly before serving. Please note that the flavor and texture might not be same on the 2nd day.

Nutrition

Calories: 298kcal | Carbohydrates: 55g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 178mg | Potassium: 288mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2465IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg

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