Kimchi Fried Rice

by Caitlin Shoemaker

updated on February 18, 2023

GFGluten FreeOFOil FreeVVegan

5 from 11 votes

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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
What You Need for Kimchi Fried Rice
How to Make Kimchi Fried Rice
Serving Suggestions
How to Store Kimchi Fried Rice
Substitutions and Variations
Recipe FAQs
Kimchi Fried Rice Recipe

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!

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

What does kimchi rice taste like?

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.

Why is my kimchi fried rice soggy?

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!

Should kimchi be crunchy or soft?

Good fermented kimchi should be both soft and slightly crunchy.

Should kimchi bubble when you open it?

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).

Does kimchi expire in the fridge?

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 😊

5 from 11 votes

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 4 people

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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

Nutrition

Calories: 736kcalCarbohydrates: 158gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 538mgPotassium: 446mgFiber: 6gSugar: 4gVitamin A: 5683IUVitamin C: 18mgCalcium: 80mgIron: 2mg

Keyword: easy dinner recipes with kimchi, easy kimchi recipes, healthy fried rice, kimchi fried rice, vegan fried rice, vegan kimchi recipes

Course: Main

Method: Stovetop

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

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