This Kimchi Fried Rice adds a pop of flavor to a traditional dish. The rice is not actually fried so it’s a healthy meal that comes together in about 15 minutes.
I love the taste of kimchi. It’s tangy like raw sauerkraut and it is also a bit spicy and I love anything that gives me a hint of spiciness. I thought it would go great in a kimchi fried rice!
My favorite brand of kimchi is Wildbrine and I especially like the Korean flavor. It is made with red chilies, cabbage, mineral-rich sea vegetables, toasted sesame seeds, and a bit of ginger and garlic. This version is vegan, unlike other kimchi that uses fish sauce or dried shrimp. They also don’t use MSG or sugar so it’s 100% natural, vegan, gluten-free, and GMO-free with no additives.
If you’ve never tried kimchi before, start with a smaller amount if you’d like. If you love it like I do, add more! Can’t find kimchi near you? You can try making it yourself. I haven’t yet but I found a vegan kimchi recipe that you can try.
Kimchi Fried Rice Nutrition
Did you know that your stomach/intestinal flora is very important to your health? It’s true! Microorganisms in our GI tract have numerous roles in healthy digestion and disease prevention. They help metabolize toxins, reduce GI inflammation, and help maintain immune homeostasis (to name a few). Kimchi, like other fermented foods, is rich in raw probiotics which can aid in gut wellness.
I usually have a bite of kimchi before a meal to fire up my digestion but this time around I put the kimchi right in the dish. This rice isn’t actually fried but it reminds me a bit of the fried rice you can get at Chinese restaurants – only healthier. It’s super quick and easy to prepare if you cook the rice the day before and use pre-baked tofu.
One thing to note – kimchi should not be cooked! Once you heat the kimchi, the good probiotics will be killed. This is why I add it in at the end after you finish cooking. When you have leftovers, you won’t get the same benefits because you’ll be heating the kimchi but it still tastes as good! I hope you enjoy your
This vegan Kimchi Fried Rice is a flavorful & healthy version of a traditional fried rice dish! Click To Tweet
Kimchi “Fried” Rice
This Kimchi Fried Rice adds a pop of flavor to a traditional dish. The rice is not actually fried so it’s a healthy meal that comes together in about 15 minutes.
Ingredients
- 7 oz package of firm pre-baked tofu , cubed (or half package of tofu in water)*
- 1 cup frozen veggies of choice (I used an organic carrot, pea, and corn mix)
- 4 scallion stalks , chopped
- Veggie broth to cook with - I usually use about 1/4 to 1/2 a cup
- 2 cups cooked brown rice
- 2 Tb soy sauce
- 1/4 cup kimchi
- Topping: 1 tsp toasted sesame seeds (optional)
Instructions
- Add scallions and frozen veggies to a large pan with enough veggie broth to heat them. The amount of broth will vary depending on the size of your pan. You don't want too much, just enough to heat the veggies though and cook the scallions.
- Add brown rice and soy sauce. Continue adding a little veggie broth when needed.
- Add in tofu and heat for another minute or so.
- Remove pan from heat, wait a few minutes, and then stir in kimchi.
- Top with toasted sesame seeds and serve!
Recipe Notes
*If your cooking the tofu yourself, take a package of organic tofu in water, pressed it, cube it into small bite-size pieces. Place tofu in a bowl, add 2 TB soy sauce with a half tsp each of garlic powder and onion powder. Bake it for 15 minutes at 375 degrees F.
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Southwest Quinoa {GF}
Mongolian Soy Curls
Asian-Inspired Butternut Squash Noodle Bowl
Like my Kimchi Fried Rice recipe? It would be so wonderful if you could give it some love by sharing!
looks and sounds great! I really need to get into Kimchi – I know very little about it other than it’s fermented and good for you! I haven’t tried to do it myself and haven’t seen many store bought vegan versions where I live. MidWeek Munchies is UP if you want to swing by my place! Thanks so much for all of your help with everything!
Jennifer, yes, if you can get some vegan kimchi in your life it’s so good for you!
This kimchi fried rice looks delicious! I made kimchi once but I was too afraid to eat much of it, I didn’t trust my fermentation skills haha. I will have to try again some day (or find some in a store!).
Kyra, I always want to try to make my own but I’m nervous to eat it as well! I’m sticking to the store bought one as well until I can get up the courage to make my own. 🙂
This sounds great! I love “fried” rice. Probably tastes way better than actual fried rice haha ;p
I am not a huge fan of kimchi, but maybe I should try it again. I like the Wildbrine sauerkraut – I’ll try their kimchi (with this rice dish!). I bet I’ll enjoy kimchi in something instead of just plain on it’s own.
Yes, maybe you’d like it in something rather than just having it plain. It adds a little spiciness to the dish which I like. Let me know if you do try it again. 🙂
ps. this is being featured on HVF this week – thanks so much for sharing. I’m pinning it =)
Thank you so much Kimmy!!!
Nice recipe! I love Kimchi. I’m always worried about making unfried rice too mushy but yours looks nice! Will have to try it out! Found u via urbannaturale blog hop
Thanks so much! Let me know if you try it!
I’ve never had kimchi…I’ll have to try to find this at my local store! Great recipe.
Thanks Renee! Let me know if you try it!
ooh this looks so good! Thanks for sharing and thanks for linking up with us for Meatless Monday
Thanks Debbie!
Sounds sooooo good! I love fried rice, especially when its packed with lots of goodies like this is! I haven’t ever seen Kimchi…..but with 2 recipes on our list with it today….think its time 😉
I’m obsessed with it lately. Let me know if you try it soon!
Never had kimchi but I’ve heard great things. Thanks for linking up with us for Meatless Monday!
Let me know if you give it a try!
Hi Mary Ellen,
With delectable ingredients like these who can resist this vegan dish. I love kimchi and I love rice so I am delighted that you shared your healthy and delicious kimchi fried rice recipe with us on the Plant-based Potluck Party. I appreciate it and I’m so glad you are partying with us. I’m pinning and sharing this!
Thanks Deborah! I love sharing at your plant based potluck party!
This is definetly in my to do list
Let me know if you try it Anukampa!
I have seen kimchi for sale in the supermarket as noodle meals or as a paste. Would the paste be the one to use and if so is it the same amount as in your recipe? If not, I could try making it myself. Do you have a link to a good vegan kimchi recipe please.
Hi Sue. I’ve never seen kimchi as a paste before. Any kimchi I’ve seen is just fermented vegetables in a jar so you wouldn’t want to sub in that much of a paste for veggies. I usually find kimchi at a Whole Foods or my local health food store.
I went back and linked the Wildbrine kimchi I talked about in my post so you could see what I’m talking about. I have never made kimchi before because I haven’t wanted to ferment veggies on my own yet but I found a vegan kimchi recipe and linked to it in my post above in case anyone else is looking for one too. Let me know if you have any more questions.