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    Home » Street Food » Veg Kimchi Fried Rice

    Vegetarian Kimchi Fried Rice Recipe

    Published: Jun 11, 2023 by Pavani · 10 Comments

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    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.

    White bowl with vegetarian Korean fried rice with tofu.

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    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    White bowl with vegetarian kimchi fried rice.

    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.

    Top view of white bowl with vegetarian kimchi fried rice topped with crispy tofu.

    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.
    Ingredients needed, details in recipe card.

    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.

    2 panel photo showing the sautéing of aromatics and veggies.

    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.

    4 panel photo showing the addition of kimchi, gochujang to vegetables.

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

    3 panel photo showing the addition of rice, sesame oil.

    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.
    Bowl with vegetarian fried rice topped with tofu.

    You might also like

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

    • White bowl with brown rice and vegetavles.
      Brown Rice Veggie Bowl with Creamy Tahini Sauce
    • Jollof Rice
      How to make Jollof Rice with Brown Rice | Vegan Recipe
    • Jordanian Rice Pilaf Recipe | Vegetarian Mansaf
    • Instant Pot Black Beans and Rice Recipe

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a bowl with fried rice.

    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
    Prevent 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

    • 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
    Get Recipe Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. The Pumpkin Farm

      February 18, 2014 at 4:12 pm

      this is interesting combo..looks tempting

      Reply
    2. Manjula Bharath

      February 18, 2014 at 7:46 pm

      wow so so delicious and yummy 🙂 looks very very inviting !!

      Reply
    3. Global Tastes & Travels Inc.

      February 20, 2014 at 5:56 am

      lovely color and flavors on this reice - a must try

      Reply
    4. Global Tastes & Travels Inc.

      February 20, 2014 at 5:56 am

      lovely color and flavors on this reice - a must try

      Reply
    5. Sandhya Ramakrishnan

      February 21, 2014 at 5:12 am

      what a lovely looking rice! It was indeed fun doing the street food series.

      Reply
    6. Varadas Kitchen

      February 23, 2014 at 8:22 pm

      Looks delicious.

      Reply
    7. albert john

      February 24, 2014 at 9:14 am

      Very Delicious and Thump Up for you...My Dear Friend I love the Asian Cuisine and My Favorite Place is Korea Where i want to Settle in Future..

      Reply
    8. Harini-Jaya Rupanagudi

      February 24, 2014 at 9:47 pm

      Very interesting version of using kimchi!

      Reply
    9. PJ

      March 03, 2014 at 7:53 am

      Absolutely flavorful.After I make the Kimchi, I am making this 🙂

      Reply
    10. kapil

      November 17, 2023 at 8:50 am

      Hi, I am a vegetarian and living abroad. I am not good at cooking vegetarian food. Thank you for this detailed recipe, I went through it and it's not that difficult. I can try making fried rice using your recipe coming weekend. Thank you for helping me out.

      Reply

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