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Spicy Korean Kimchi Fried Rice Recipe

A fiery vegan Korean kimchi fried rice loaded with bold flavor, tangy vegetables, and savory spices for the ultimate comfort food.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice day-old preferred
  • 1 cup vegan kimchi chopped
  • 2 tbsp kimchi juice
  • 1 tbsp gochujang Korean chili paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 small onion diced
  • 1 cup mixed vegetables peas, carrots, corn
  • ½ cup tofu crumbled
  • 2 green onions sliced
  • 1 tsp sesame seeds to garnish

Method
 

  1. Heat sesame oil in wok over medium-high heat.
  2. Add onion and garlic, sauté until fragrant.
  3. Toss in chopped kimchi, stir-fry 2 minutes.
  4. Add crumbled tofu and mixed vegetables, cook until heated.
  5. Stir in rice, breaking up clumps with spoon.
  6. Add kimchi juice, gochujang, and soy sauce. Mix thoroughly.
  7. Cook 5 minutes, letting flavors soak into rice.
  8. Garnish with green onions and sesame seeds. Serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 285
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 9g

Vitamins & Minerals (per serving)

  • Vitamin C: 22%
  • Vitamin K: 28%
  • Iron: 16%
  • Folate: 15%
  • Potassium: 18%

Additional Notes & Tips

  • Use cold, leftover rice for best texture.
  • Add extra gochujang if you want fire-breathing dragon vibes.
  • Top with avocado slices for creamy balance.
  • A drizzle of vegan mayo makes it extra indulgent.