vegan kimchi fried rice

Kimchi Fried Rice

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 big bowls 1x
  • Category: main, dinner, healthy
  • Method: stove top
  • Cuisine: healthy, Korean Inspired, American


Vegan Kimchi Fried Rice! This fried rice is perfect for nights when you don’t feel like cooking and need a healthy, filling dinner using leftover brown rice. Tofu, bok choy, mushrooms, rice, kimchi and a spicy stir-fry sauce. Vegan and easily gluten-free.



  • 1 (16 ounce) jar kimchi
  • 2 teaspoons toasted sesame oil
  • 3 scallions, sliced
  • 8 ounces firm tofu, drained and pressed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 bunches baby Bok Choy, thinly sliced
  • 4 ounces shiitake mushrooms, thinly sliced
  • 1 tablespoon soy sauce
  • 2 cups cooked and cooled brown rice
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon Sriracha or Gochujang, optional depending on spice level


  1. Drain the kimchi in a colander, reserving the liquid. Roughly chop the kimchi a few times into bite-size pieces, then set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 2-3 minutes, or until tender. Crumble in the tofu and stir to combine, cook for an additional 2-3 minutes until lightly browned. Stir in the garlic and ginger.
  3. Add in the bok choy and mushrooms and and cook until bok choy is bright green and tender, another 2-3 minutes.  
  4. Add in the chopped kimchi and soy sauce and cook until just heated through.
  5. Add in the rice, 1 tablespoon reserved kimchi brine and rice wine vinegar and cook, stirring frequently, for 3-4 minutes until mixture is heated through. Season to taste, adding more soy sauce, toasted sesame oil or kimchi brine, Sriracha/Gochujang, as desired. Serve immediately.

Keywords: fried rice, vegan, kimchi