This Vegan Korean Kimchi Fried Rice is a bold, flavorful dish that combines the tangy, spicy kick of kimchi with the savory richness of fried rice. Made with hearty vegetables, tofu or tempeh for added protein, and seasoned with soy sauce, sesame oil, and gochujang (Korean chili paste), this dish delivers a perfect balance of heat and umami. Quick and easy to make, it’s a satisfying meal that’s both comforting and packed with probiotics from the kimchi. Whether enjoyed on its own or as a side, this vegan version of the classic Korean fried rice is sure to delight your taste buds!
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup diced red onion
- 1 tablespoon minced garlic
- 1 ½ teaspoon minced ginger (optional)
- ½ cup finely chopped kimchi
- 1 tablespoon rice wine vinegar
- 1 cup of day-old cooked white rice
- 2 tablespoons white sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons kimchi brine
- ½ tablespoon sesame oil
- salt to taste
- ground black pepper to taste
Instructions
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.
