Vegan Korean Kimchi Fried Rice Recipe (20 Minute)
Today we are making a 20 minute vegan Korean Kimchi Fried Rice Recipe! Whether you’re a fan of bold, spicy flavors or looking for an easy weeknight dinner, this recipe is perfect. With just a handful of ingredients like fresh ginger, garlic, and savory tamari, you’ll have a satisfying meal that’s full of depth and umami. Plus, it’s a great way to enjoy the tangy, fermented goodness of kimchi, bringing a delightful Korean twist to your table.
One of the best things about this recipe is how fast it comes together. Using parboiled rice and simple ingredients like mushrooms, green onions, and kimchi, you can whip this dish up in just 20 minutes. The combination of avocado oil, sesame oil, and tamari creates a beautifully savory base, while the garlic and ginger add that signature aromatic punch. It’s all finished off with a bit of heat and the unmistakable tang of kimchi, making this dish as vibrant in flavor as it is in color.
Not only is this kimchi fried rice delicious, but it’s also a fantastic, plant-based option for anyone looking to enjoy a healthier, vegan-friendly version of the classic Korean dish. Packed with vegetables and fermented kimchi, it’s a nutritious meal that’s both satisfying and nourishing. Whether you’re new to kimchi or a long-time fan, this recipe is bound to become a weeknight favorite for its simplicity and bold flavors.
Why You’ll Love This Kimchi Fried Rice Recipe
Bursting with Flavor – This kimchi fried rice is a true flavor bomb! The bold tanginess of fermented kimchi brings a mouthwatering umami punch that pairs perfectly with the savory richness of soy sauce and sesame oil. The slight hint of heat from the kimchi adds just the right amount of spice, balanced by the natural sweetness of caramelized vegetables or tofu. Every bite has layers of complex flavors, from the spicy kick to the salty, savory undertones, making this dish an irresistible, crave-worthy meal.
Perfect Use for Leftover Rice – Leftover rice might seem unexciting, but it’s actually the secret to a fantastic fried rice dish. Day-old rice is drier, meaning it won’t clump together or turn mushy in the pan. Instead, it gets a slightly crisp texture that’s perfect for fried rice. Rather than tossing out your extra rice from the night before, you can give it new life by turning it into a flavorful, satisfying dish with minimal effort. Plus, using leftovers means you’re minimizing food waste while making a quick and delicious meal!
Substitutions
White Rice: Use long-grain white rice, parboiled rice, or even long-grain brown rice.
Green and Red Onion: This recipe can work with white onions instead of green and red onions. The flavor will be different though, as white onions are sweeter than red or green.
Vegetable Broth: Choose vegetable broth without a lot of added sodium (check the ingredient label). Some broths have minimally processed ingredients, without a lot of added salt. You can buy liquid broth, or buy broth cubes and whisk it with hot water to make the liquid, before using in the rice.
Avocado Oil: Use olive oil or grapeseed oil.
Mushrooms: Swap for chopped zucchini if you prefer a different vegetable or want to avoid mushrooms.
Ginger: Do not substitute for a ginger powder. Use fresh ginger for the best taste, versus a pre-made ginger paste.
Tamari: This is a lower-sodium, gluten-free version of soy sauce. If swapping in soy sauce, note that the recipe will contain gluten. Start with half the amount of tamari called for in the recipe, and add more at the end after taste-testing, if needed. The vegan beef also contains sodium in it, so you won’t need a lot.
Kimchi Fried Rice Recipe Notes
- If you already have leftover rice that you want to use up, omit the broth (which helps to cook the rice if you’re using it dry and uncooked) and stir-fry the other ingredients with this recipe.
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If you make this Kimchi Fried Rice, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Korean Kimchi Fried Rice Recipe (20 Minute)
Equipment
- Skillet
- Fine Hole Grater
Ingredients
- 1 tbsp avocado oil
- 2 tsp fresh garlic finely grated
- 1 tsp fresh ginger finely grated
- ¼ medium red onion diced
- 1 medium green onion chopped
- ½ cup white button mushrooms sliced
- 1 cup white parboiled rice dry
- 2 cups vegetable broth
- ⅓ cup kimchi
- 2 tbsp tamari
- 1 tbsp sesame oil
Instructions
- In a skillet over medium heat, add in the avocado oil. Once hot, add in the garlic, ginger, red onion, green onion and mushrooms. Stir for 2-3 minutes to cook.
- Add in the vegetable broth with the rice. Let it cook, partially covered with a lid, for 20 minutes on medium-low heat. Stir every few minutes.
- Mix in the tamari and sesame oil. Cook for a few minutes, to allow the liquid to broth to fully absorb into the rice.
- Once the rice is cooked, fold in the kimchi. Cook for 2-3 more minutes.
- Remove from the heat and transfer to two serving bowls. Optionally, garnish with green onions before serving. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
