Korean Kimchi Fried Rice Recipe

Name: Korean Kimchi Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 to 16 ounces extra-firm tofu (lightly pressed, and drained); 3 tablespoons gochujang paste (plus more to taste); 1 tablespoon sesame oil (or neutral cooking oil, plus more for sautéing); 1 medium yellow onion (diced); 5 cloves garlic (minced); 1 1/2 tablespoons grated ginger; 2 1/2 cups frozen vegetables (or chopped fresh veggies); 1 tablespoon tamari (or soy sauce, plus more to taste (preferably reduced sodium)); 1 cup kimchi ((homemade or store bought)); 2 cups cooked rice (cooled, preferably leftover rice); 1 tablespoon sesame seeds (for garnish); 3 green onion (thinly sliced (light green and dark green parts only))

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This Korean Kimchi Fried Rice recipe combines the tangy and spicy flavors of kimchi with fluffy rice, vegetables, crispy shredded tofu, and gochujang. A 10-ingredient recipe that is entirely vegan and rich in protein, making it a great option for those who follow a plant-based diet.

Korean kimchi fried rice with gochujang paste, shredded tofu, green peas, carrots, and scallions on a white plate.

This easy and flavorful recipe for kimchi fried rice with crispy tofu shreds is sure to become a weeknight staple in your kitchen. It's great for gut health and quick to make. It uses frozen veggies and store bought kimchi to save time.

This dish was inspired by my Easy Tofu Ground Beef recipe on this site, as well as this Chickpea and Vegetable Fried Rice.

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👩🏼‍🌾 Ingredients
🥕 Substitutions
📖 How to Make Korean Fried Rice
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

One yellow onion, brown and white rice in a rectangular glass container, chopped frozen carrots and peas in a white bowl, ginger, one block tofu, garlic, gochujang paste, sesame oil, tamari, and kimchi on a marble board.

Kimchi is a traditional Korean dish made from fermented vegetables, usually Napa cabbage, mixed with a spicy and tangy seasoning blend. It is commonly served as a side dish or used as a condiment, and is known for its sour, spicy, and flavorful taste. Kimchi is high in fiber, vitamins, and minerals, and is considered to be a healthy food that can aid in digestion and boost the immune system.
Grated extra-firm tofu seamlessly adds protein to this plant-based version of kimchi fried rice. It's also a good source of iron, and calcium. Grating the tofu and baking it gets it extra crispy and delicious, taking this vegan fried rice to the next level.
Gochujang paste is a staple ingredient in Korean cooking. It is made by fermenting a mixture of soybeans, chili peppers, glutinous rice, and salt for several months, resulting in a unique blend of sweet, spicy, and savory flavors. It's a versatile ingredient that can be used in a variety of dishes, including stir-fries, marinades, sauces, and soups.
Frozen veggies cut down on prep time and are just as nutritious as freshly chopped veggies.
Use brown or white rice, or a mixture of both, for this recipe. Leftover rice is best as it does not become mushy, but cooled freshly made rice also works.

See recipe card for quantities.

🥕 Substitutions

Kimchi - Use sauerkraut, a type of fermented cabbage that is similar in flavor to kimchi, or substitute the kimchi with an equal amount of pickled vegetables, such as carrots, radishes, and onions. Simply mix together your preferred combination of pickled vegetables and season them with a blend of spices to mimic the flavor of kimchi.
Tofu - use crumbled tempeh instead of tofu to make this even more gut healthy
Rice - replace the rice with a grain of your choice such as quinoa, farro, or barley
Vegetables - Use veggies you already have on hand. Chopped carrots, peas, green beans, bell peppers, snap peas, snow peas, and corn are all good options.

Visit my Vegan Asian Recipes page for more quick and easy Asian-inspired recipes.

📖 How to Make Korean Fried Rice

A box grater next to a pile of shredded tofu, one head garlic, tamari in a white bowl, and a knob of ginger.

Step 1. Pat dry one block of tofu with paper towel to remove excess water. Grate the tofu using the largest holes of a box grater.

Shredded tofu rubbed with red gochujang paste on a rimmed nonstick white baking sheet.

Step 2. Transfer the grated tofu to a rimmed baking sheet. Add gochujang paste and a drizzle of sesame oil. Rub the tofu with the seasoning. Either air-fry for about 10 minutes, or bake for about 15 minutes, or until the tofu is crispy.

Kimchi, chopped carrots and peas, and brown and white rice in a small black wok on a white towel with red stripes.

Step 3. Heat sesame oil in a large wok or skillet over medium-high heat. Cook the onion until translucent. Add the garlic and ginger and cook for 1 minute. Add the veggies, tamari, kimchi, and kimchi juice and cook until warmed through. Transfer to a large bowl.

Crispy golden air fryer shredded tofu on a metal spatula above a turquoise rimmed baking sheet.

Step 4. Add cooled or leftover rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy. Add gochujang paste and mix to combine. Then add the veggie kimchi mixture, and baked tofu and mix well. Adjust tamari and gochujang to taste.

💡 Expert Tips

Tofu: Use a large rimmed baking sheet to cook the tofu, and place the shreds in an even layer. This will allow the tofu to get crispy and golden, and prevent it from getting mushy in the fried rice.
Use fresh kimchi: For the best flavor, it is important to use fresh kimchi for this recipe. If your kimchi is very sour or spicy, you may want to rinse it before using it in the dish to reduce the level of sourness or spice.
Use refrigerated leftover or cooled cooked rice for best results. Hot or warm rice will become mushy.
When stir-frying the rice, make sure to break up any clumps of rice and stir it constantly to prevent burning.
Storage: Refrigerate leftover Korean Kimchi Fried Rice in an airtight container for up to 4 days. Reheat in a microwave, or in the oven at 375ºF on a rimmed sheet, or in a saucepan on the stove. You can also enjoy the leftovers chilled as a rice salad.

🙋🏽‍♀️ Recipe FAQs

Why is kimchi considered good for gut health?

1. Probiotics: Kimchi is a fermented food, which introduces beneficial bacteria into the dish. These probiotics help to improve the balance of gut bacteria and support digestive health.
2. Fiber: It is high in fiber, which is essential for maintaining a healthy digestive system. Fiber helps to regulate bowel movements and prevent constipation.
3. Antioxidants: Kimchi contains antioxidants, such as vitamin C, that can help to reduce inflammation in the gut and support overall gut health.
4. Lactic Acid: The fermentation process also results in the production of lactic acid, which has been shown to support gut health by improving the acidity levels in the gut.
5. Low in Fat: Kimchi is low in fat. A low-fat diet has been linked to improved gut health.
While kimchi is considered a healthy food, it is important to keep in mind that it is also high in sodium. It is best to consume kimchi in moderation as part of a balanced diet.

What does kimchi fried rice taste like?

Kimchi fried rice has a unique and bold flavor profile. The main ingredient, kimchi, is made from fermented cabbage and has a tangy, spicy, and sour taste. When kimchi is stir-fried with rice and other ingredients, it creates a dish that is full of flavor and complexity. The carrots and peas add a hint of sweetness that balances the flavors in the gochujang perfectly.

Is Korean Kimchi Fried Rice gluten-free?

Kimchi, rice, and tofu are naturally gluten-free, but other ingredients in the dish, such as soy sauce, can contain gluten. To make this dish gluten-free, use tamari, coconut aminos, or a gluten-free soy sauce, and read all ingredient labels carefully to make sure they do not contain gluten.