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    Home » Simple Vegan Recipes

    Kimchi Fried Rice

    Published: Aug 21, 2017 · Modified: Jun 3, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Print

    Make this vegan Kimchi Fried Rice as hot (or not) as you like! This flexible recipe is great for using up leftover rice to make supper in a hurry.

    bowl of kimchi fried rice next to a bowl of kimchi

    I. Love. Kimchi. Love it. If you need me, I'll be at the kitchen counter, snacking on kimchi straight out of the jar. So, when I got the chance to choose a recipe from Bold Flavored Vegan Cooking by Celine Steen, the vegan Kimchi Fried Rice seemed like a total-no brainer.

    More Fried Rice Magic: Pineapple Fried Rice, Air Fried Cauliflower Rice

    And it was a great choice! This recipe is simple to make and so, satisfying. I topped mine with Crispy Air Fried Tofu for an easy meal.

    If you like things spicy, use the full pound of kimchi in the ingredients. If not, you can halve the kimchi and bulk out your Kimchi Fried Rice with veggies, like baby bok choy, carrots, or kale. This can be a perfect fridge-dump recipe to help use up what's in your produce drawer.

    Like I mentioned above, this recipe is from Bold Flavored Vegan Cooking by Celine Steen, and it's full of flavor-packed recipes. In the introduction, Celine says that she considers bland food to be a cooking disaster, and I couldn't agree more. The vegan recipes in her book are full of bold flavors, just like the title promises.

    bowl of kimchi fried rice

    This review and Kimchi Fried Rice recipe is just one stop on this book's blog tour. If you want to check out other recipes from the book, try:

    • Quick and Easy Pad Thai at Bake and Destroy
    • Smoky Kale and Peas with Miso Peanut Drizzle at Dianne's Vegan Kitchen
    • Citrusy Pepper Chili at The Real Vegan Housewife
    • Balsamic Berry Panna Cotta at Healthy Slow Cooking

    See what I mean? Flavor, flavor, flavor. You'll love this book, you guys!

    Celine breaks out the recipes into categories: Savory, Spicy, Sweet, and Staples. There is also a chapter at the end that walks you through kitchen tools, ingredients, and techniques to give your vegan cooking the most flavor. If you've been looking for ways to spice up your meals, this book is for you!

    A Note About Vegan Kimchi

    Not all store-bought kimchi is vegan, so definitely read the labels when you're shopping for your Kimchi Fried Rice ingredients. Some common animal ingredients in kimchi are:

    • shrimp paste
    • fish sauce
    • beef broth
    • anchovies

    My favorite vegan kimchi is from a local, Atlanta company called Simply Seoul. All of their kimchi varieties are vegan, and you can find them at farmers markets around town, at their Ponce City Market booth, or on their website. They are not a site sponsor. I just love this little company and the kimchi they make!

    More fried rice recipes

    • vegan pineapple fried rice on a table topped with a drizzle of sriracha sauce
      Pineapple Fried Rice
    • It is so easy to make air fried cauliflower rice in the air fryer! You can follow this recipe exactly or mix-and-match your own veggies to suit your tastes.
      Air Fried Cauliflower Rice

    📖 Recipe

    bowl of kimchi fried rice

    Kimchi Fried Rice

    This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi. I recommend using a young, as in not super ripe, kimchi if you’re going to use the full amount noted here. I used Homemade Kimchi (page 27) after about a week of preparation. If using super ripe kimchi, halve the amount and add tofu or extra veggies. You can also elect to add chopped and pan-fried Gochujang Kimchi Sausages (page 38), and use extra tamari or gochujang if your kimchi really is on the weak side.
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    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 398kcal
    Author: Celine Steen

    Ingredients

    • 2 tablespoons (30 ml) melted coconut oil or peanut oil - divided
    • 1 medium white onion - peeled, trimmed, and chopped
    • 1 pound (454 g) Homemade Kimchi (page 27) or store-bought - roughly chopped
    • 1 ½ cups (201 g) frozen green peas
    • 3 cups (will vary, 585 g) cooked and chilled rice of choice
    • 1 tablespoon (15 ml) reduced-sodium tamari
    • 1 tablespoon (15 ml) kimchi brine

    Garnishes

    • Chopped dry roasted peanuts and sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice, Gochujang Kimchi Sausages (page 38)

    Instructions

    • Heat 1 tablespoon (15 ml) of oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally. Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes. Set aside.
    • Break the rice apart with a spoon to remove clumps. In another skillet, heat the remaining 1 tablespoon (15 ml) of oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes. Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally. Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld. Serve with your garnishes of choice.

    Notes

    Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing

    Nutrition

    Nutrition Facts
    Kimchi Fried Rice
    Amount per Serving
    Calories
    398
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    705
    mg
    29
    %
    Potassium
     
    503
    mg
    14
    %
    Carbohydrates
     
    68
    g
    23
    %
    Fiber
     
    8
    g
    32
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    785
    IU
    16
    %
    Vitamin C
     
    38
    mg
    46
    %
    Calcium
     
    85
    mg
    9
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jenn

      August 25, 2017 at 10:40 pm

      LOVE this book! And I love all things spicy! I haven't made this one yet, but your pictures are making my mouth water!

      Reply
      • Becky Striepe

        August 25, 2017 at 10:43 pm

        Thank you, Jenn! You'll love this recipe. So easy and delicious!

        Reply
    2. Sarah De la Cruz

      August 25, 2017 at 2:12 am

      Ooh, Irving has made kim chi fried rice for us before and it is so yummy! Definitely want to try this recipe!!!

      Reply
      • Becky Striepe

        August 25, 2017 at 7:56 am

        I'm obsessed!

        Reply
    3. Cadry

      August 24, 2017 at 10:23 pm

      5 stars
      Oh, my gosh. I loved this recipe so much. For people who love the pungent bite of kimchi, this dish is a dream.

      Reply
      • Becky Striepe

        August 25, 2017 at 7:55 am

        Me too! It started me on another kimchi kick!

        Reply
    4. Amy Katz from Veggies Save The Day

      August 22, 2017 at 9:09 pm

      Looks so good! I'm not a huge kimchi lover, but if I can find one that's not too spicy, I think I would like this recipe.

      Reply
      • Becky Striepe

        August 23, 2017 at 2:34 pm

        You can do half the amount for less heat, too, if it's just the spiciness that doesn't appeal!

        Reply
    5. Sarah

      August 22, 2017 at 1:21 pm

      This looks so incredible, Becky! I've been craving kimchi like crazy recently.

      Reply
      • Becky Striepe

        August 22, 2017 at 1:47 pm

        Me too! It's so addictive.

        Reply
    6. Dianne

      August 21, 2017 at 5:28 pm

      I love this cookbook! I haven't made this recipe yet, but it's on my list of things to try.

      Reply
      • Becky Striepe

        August 21, 2017 at 5:59 pm

        You will love it!!

        Reply

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    About Me

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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