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Close-up of a vibrant dish featuring vegan kimchi fried rice mixed with chopped vegetables. The dish is topped with a generous amount of sliced green onions and sprinkled with sesame seeds, giving it a colorful and textured appearance.

Healthy Vegan Kimchi Fried Rice.

Joanne Molinaro
A delicious and easy way to use up your vegan kimchi and leftover veggies!
4.50 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Korean
Servings 4 People
Calories 400 kcal

Ingredients
  

Brine for Tofu.

  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 tbsp mirin
  • 1 tbsp extra virgin olive oil

Gochujang Sauce.

Kimchi Fried Rice.

  • 8 oz super firm tofu (small diced)
  • 2 tbsp extra virgin olive oil
  • 2 scallions (chopped, whites and greens separated)
  • 3 cloves garlic (minced)
  • 2 cups vegan kimchi (rough chopped, juice included)
  • 3 cups cooked rice (preferably day-old)
  • 1 tbsp toasted sesame seeds
  • 1 tsp toasted sesame oil
  • 2 tbsp shredded nori (or vegan furikake)
  • 1 vegan omelet (optional)

Instructions
 

  • Make the brine for your tofu by whisking together ketchup, soy sauce, liquid smoke, mirin, and olive oil. Then, pour the brine into an airtight container, together with your diced tofu. Place the lid on the container and shake it up, so that your tofu is evenly coated. Place it in the fridge and let it marinate for at least one hour and up to 24 hours.
  • Make the gochujang sauce in advance by whisking together gochujang, soy sauce, liquid sweetener, and sesame oil. Set that aside.
  • Add remaining olive oil to a large cast iron skillet or regular skillet over high heat. When the oil begins to shimmer (around 1 minute), add the marinated tofu. Continue to cook, stirring occasionally, until the tofu is evenly browned (about 5 to 6 minutes). Then, add scallion whites, garlic, and kimchi, together with kimchi juice. Continue cooking until garlic is fragrant (about 3 minutes).
  • Before adding the rice, move the contents of the pan to the edges to create an empty space in the middle. Add a little more oil and then add your rice. Stir the rice in the center of your pan so that it becomes evenly coated with the oil. Then, add the gochujang sauce and stir until well-combined. Using the back of your spoon, gently press the rice down to create an even layer and let it cook until slightly charred on the bottom (around 3 to 5 minutes). Remove from heat and garnish with scallion greens, toasted sesame seeds, and a drizzle of toasted sesame oil. Top with optional omelet.

Notes

Please refer to Key Ingredients and Substitutions section for substitution recommendations.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 817mgPotassium: 157mgFiber: 2gSugar: 5gVitamin A: 95IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword vegan kimchi fried rice
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