VNutrition

Eat Kind. Be Healthy.

Healthy Vegan Kimchi Fried Rice {oil free}

This Vegan Kimchi Fried Rice adds a pop of flavor to a traditional dish.  The rice is not actually fried and it uses no oil so it’s a healthy quick meal on busy nights. It’s also vegan, gluten-free, fish-free, and comes together in about 15 minutes. Kimchi Fried Rice

I know you’re probably extremely busy with your job(s), family, friends, school, housework, and/or cooking (just to name a few).

That’s why I like to share recipes that are healthy but can be made quickly like my Easy Mushroom Risotto, Lemon One Pot Pasta, Roasted Tomato Chickpea Soup, and Southwest Quinoa.

Today I’m sharing another easy, tasty, and lower-calorie dish – my healthy Vegan Kimchi Fried Rice.

This kimchi fried rice isn’t actually fried but it reminds me of takeout – only healthier. It’s super quick and easy to prepare especially if you cook the rice the day before and use pre-baked tofu.

overhead shot of healthy vegan Kimchi Fried Rice

What is Kimchi?

Have you ever had kimchi? I love it. 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 vegan 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.

The Wildbrine 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.

small bowl of vegan kimchi Fried Rice

Kimchi 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.

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!

vegan Kimchi Fried Rice

Healthy Vegan Kimchi Fried Rice

Besides the kimchi, this vegan kimchi fried rice is extra healthy because it’s not actually fried. I don’t use oil in this recipe at all for those that are oil-free.

I also use brown rice instead of white rice. Brown rice is a whole grain whereas white is processed and the bran and germ of the rice are removed. The bran and germ and the most nutritious parts so by eating brown rice, you’re getting more nutrients and less of a blood sugar spike than you would by eating white rice.

Finally, I added tofu for extra protein and calcium.

I think you’ll love this kimchi fried rice because it’s:

  • low in calories
  • high in flavor
  • good for your microbiome (kimchi = probiotics)
  • a good source of nutrients & fiber
  • so easy to make

Meal Prep Tip: By cooking the rice on the weekend, this meal is ready in no time!

[clickToTweet tweet=”This #vegan Kimchi Fried Rice is a flavorful & healthy version of a traditional fried rice dish! ” quote=”This vegan Kimchi Fried Rice is a flavorful & healthy version of a traditional fried rice dish! “]

If you make this vegan kimchi fried rice recipe, let me know what you think by ★ star rating it and leaving a comment below.

Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it!

5 from 1 vote
Print

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. 

Course Main Course
Cuisine American, korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 233 kcal
Author Mary Ellen

Ingredients

  • 1  cup frozen veggies of choice (I used an organic carrot, pea, and corn mix)
  • 4 scallion stalks chopped
  • 1/4 -1/2 cup vegetable broth
  • 2 cups cooked brown rice
  • 2  Tb tamari (or soy sauce if not gf)
  • 5-7 oz package of firm pre-baked tofu cubed (or half package of tofu in water - see recipe notes)
  • 1/4 cup kimchi
  • 1 tsp sesame seeds (optional)

Instructions

  1. 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.
  2. Add brown rice and soy sauce. Continue adding a little veggie broth when needed.
  3. Add in tofu and cook until heated through. 
  4. Remove pan from heat, wait a few minutes, and then stir in kimchi.
  5. Top with toasted sesame seeds and serve!

Recipe Notes

*If you're cooking the tofu yourself, take a package of organic extra firm tofu in water, press out the water (I press for about 15 minutes), 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.

Nutrition Facts
Kimchi “Fried” Rice
Amount Per Serving
Calories 233 Calories from Fat 32
% Daily Value*
Total Fat 3.5g 5%
Total Carbohydrates 38.5g 13%
Dietary Fiber 5g 20%
Protein 12.5g 25%
Vitamin A 229%
Vitamin C 14%
Calcium 7%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

 You may also like…

Like my Kimchi Fried Rice recipe? It would be so wonderful if you could give it some love by sharing!  

Reader Interactions

Comments

  1. Jennifer says

    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!

    Reply

  2. Kyra @ Vie De La Vegan says

    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!).

    Reply

    • Mary Ellen says

      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. 🙂

      Reply

  3. RockMyVeganSocks says

    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.

    Reply

  4. practice-vitality says

    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

    Reply

  7. Tina Muir says

    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 😉

    Reply

  9. Deborah Davis says

    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!

    Reply

  11. Sue says

    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.

    Reply

    • Mary Ellen says

      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.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *