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. 
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.
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.
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!
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 Tips
To make this kimchi fried rice ready in no time try:
- Cooking the rice on the weekend or the night before. I add it to a rice cooked, set it and forget it until it’s done – so easy!
- Buying pre-baked tofu
- OR if you’re making your own tofu (which I like to do) bake a whole batch of tofu beforehand. Why not throw some in the oven or toaster oven while the rice is cooking? I have directions on baking tofu in the “notes” part of the recipe.
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!
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
- 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
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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.
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Add brown rice and soy sauce. Continue adding a little veggie broth when needed.
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Add in tofu and cook until heated through.
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Remove pan from heat, wait a few minutes, and then stir in kimchi.
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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.
You may also like…
Mongolian soy curls
Southwest Quinoa
Teriyaki Tempeh Tacos
Like my Kimchi Fried Rice recipe? It would be so wonderful if you could give it some love by sharing!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
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.
I love the idea of adding kimchi to fried rice!! And beautiful pictures, btw.
Thank you so much Sarah!
This looks fantastic! A nice variation on rice dishes I have made before. Thanks for the inspiration.
Thanks Kari!
We love kimchi fried rice! Love your healthier version—looks so delicious!
Thanks Sarah! Kimchi is amazing!