Korean Kimchi Fried Rice

5 from 10 votes

Vegan Korean Kimchi Fried Rice combines the tangy and spicy flavors of kimchi with fluffy rice, vegetables, and tofu. It's quick, easy, protein-rich, and healthy.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 316kcal

Author: Nisha Melvani

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.

Video

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