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.
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
- 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
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.
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.
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.
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
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.
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.
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.
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📖 Recipe
Korean Kimchi Fried Rice
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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 ½ tablespoons grated ginger
- 2 ½ 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
Optional for serving:
- 1 tablespoon sesame seeds for garnish
- 3 green onion thinly sliced (light green and dark green parts only)
Instructions
- Prepare the tofu: Grate the tofu using the largest holes of a box grater. Transfer to a large rimmed baking sheet and add 2 tablespoons gochujang, and 1 tablespoon oil. Rub the grated tofu with the seasoning until evenly coated. Either air-fry at 400ºF for about 10 minutes, or bake the tofu at 425ºF for about 15 minutes, or until crispy. Toss halfway.
- Cook aromatics and veggies: Meanwhile, heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the onion for about 5 minutes, or until translucent. Add the garlic, and ginger and cook for 1 minute more. Add the veggies, tamari, kimchi, and kimchi juice. Cook for about 3 minutes more, or until warmed through. Transfer to a large bowl.
- Heat the rice: Add the rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy, about 4 minutes. Add 1 tablespoon gochujang paste and mix to combine.
- Combine and season: Add the veggie kimchi mixture, and baked tofu, to the rice. Mix to combine. Adjust tamari and gochujang to taste.
Notes
- Tofu: Give the block a quick 5-minute press and pat dry. 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.
- 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.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Kim says
This turned out awesome! So flavorful with just enough spice. I substituted crumbled tempeh instead of tofu and I love the taste. I will definitely be making this again! 👏
Nisha Melvani, RDN says
So glad you enjoyed this dish. It is one of my faves. Thank you for commenting.
Christine says
What temperature should I bake the tofu in the oven?
Nisha Melvani says
Hi. 425ºF. I just updated the recipe to include this. Thank you.
Deanna says
I just made this for dinner. It was delicious and really easy to make. Thanks so much for sharing this recipe. I will definitely be making it again.
Nisha Melvani says
I'm so glad you enjoyed it. Thank you.
Stephanie says
Yes, love this! Will be on high rotation each week.
I added fried shallots and vegan kewpie which made it super tasty.
Thanks for sharing.
Nisha Melvani says
Yay! It's on my rotation too:) Thank you.
Ashley says
This was so good! I loved the different flavors and textures. I saved a portion of the tofu and made it plain, a portion of veggies without kimchi, and a portion of rice without gojuchang to make a basic fried rice for my kids. It was nice that we could all enjoy basically the same thing.
Nisha Melvani says
I'm so happy to hear you enjoyed this dish with your family. Great way to share with the kids.
Primla Goddard says
Love the tangy, spicy taste of this kimchi fried rice and the additional tofu which adds protein to the dish. Great taste and flavor!
Nisha Melvani says
So glad you enjoyed it.
Neena Chandiramani says
Great job blending these two ingredients - love fried rice!
Nisha Melvani says
It's a fave! Enjoy.