Vegan Kimchi Fried Rice Bowl is originally a popular Korean dish that I’ve adapted to be 100% vegan. This vegan kimchi fried rice dish is one of the most versatile recipes you can add to your menu. It uses simple ingredients and can be prepared quickly, in about 15 minutes. It’s a great meal for a family dinner, as it’s very easy to double or triple the ingredients in a large wok pan. It’s also a good idea for preparing lunches for work (because the flavors deepen and become even more delicious when left in the refrigerator overnight).
As I mentioned before, Vegan Kimchi Fried Rice Bowl is 100% vegan and dairy-free. It’s also high in protein thanks to the firm tofu, not to mention the fiber-rich vegetables and the gut-healthy probiotics from the fermented kimchi. It’s a healthy and balanced meal. I’ll also share some ingredient substitutions to make it gluten-free.
This kimchi fried rice is a great, quick, and budget-friendly meal that can be prepared in a single pan.
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Ingredients
Yield: 2 Servings
- Cooked white rice – 2 cups (chilled, day-old)
- Vegan Kimchi – 1 cup (chopped)
- Kimchi Juice – 2 tablespoons (straight from the jar)
- Toasted sesame oil – 1 tablespoon
- Soy Sauce – 1 tablespoon
- Garlic Cloves – 2 (minced)
- Green Onions – 2 stalks (chopped, white and green parts separated)
- Firm Tofu – 1/2 cup (pressed and cubed)
- Baby Spinach – 1 handful
Suggestions & Alternatives:
- Gluten-Free – Use tamari or coconut aminos instead of regular soy sauce to keep the entire recipe gluten-free.
Vegan Kimchi Fried Rice Bowl
This spicy and flavorful vegan kimchi fried rice is packed with crispy tofu and spinach. It's a quick meal (Ready in under 15 minutes) in a single pan.
Ingredients
- 2 cups cooked white rice, chilled and day-old
- 1 cup vegan kimchi, chopped
- 2 tablespoons kimchi juice, straight from the jar
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 2 green onions, chopped, white and green parts separated
- 1/2 cup firm tofu, pressed and cubed
- 1 handful baby spinach
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and the white parts of the green onions. Cook for about 1 minute, stirring often.
- Add the firm tofu cubes. Let it cook for 3 to 4 minutes, stirring once, until the edges are golden brown.
- Add the chopped vegan kimchi and stir for another 2 minutes.
- Break up the cold, day-old rice with your hands or a spatula, then add it to the pan (Day-old rice works best because fresh rice can be too soft and wet)
- Pour in the kimchi juice and soy sauce. Stir everything together for 3 to 4 minutes, until the rice is evenly coated.
- Add the baby spinach and stir for about 30 seconds, just until it starts to wilt.
- Turn off the heat and stir in the green parts of the onions.
- Scoop the Vegan Kimchi Fried Rice Bowl into serving bowls and serve warm.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving:Calories: 380Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 788mgCarbohydrates: 83gFiber: 7gSugar: 3gProtein: 17g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.