Vegan Kimchi Fried Rice

  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


This Vegan Kimchi Fried Rice is the perfect quick and easy weeknight meal. Healthy, flavour packed and ready in just 15 minutes!



  • 1 block smoked tofu, cubed (200g)
  • 1 cup homemade or store bought kimchi, roughly chopped (150g)
  • 1/2 cup frozen vegetables (80g)
  • 1.5 cup cooked rice (240g // day old and refrigerated, frozen OR under cooked preferred)
  • 1 tbsp dark soy sauce (tamari for gluten free)
  • 2 teaspoon sesame oil
  • 1/2 tbsp gochujang 
  • 3 scallions, whites and greens separated



  1. In a medium sized wok (or frying pan) add the white parts of the scallions and fry over medium high heat for 1 minute with a drizzle of oil or water for oil free. Add in the kimchi and gochujang, and fry for another minute. Bring the heat down to a medium and add in the cooked rice, smoked tofu, frozen vegetables, and soy sauce. Fry until the rice has absorbed all the flavours.
  2. Then add in half of the green onion tops, drizzle in the sesame oil and fry for another minute. 
  3. Serve immediately and garnish with remaining green onions, sesame seeds and nori strips. 


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Category: Entree
  • Method: Stove top
  • Cuisine: Korean


  • Serving Size: 1
  • Calories: 456
  • Sugar: 6.3g
  • Sodium: 1058mg
  • Fat: 16.2g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 5.1g
  • Trans Fat: 0
  • Carbohydrates: 53.8g
  • Fiber: 6.4g
  • Protein: 24.6g
  • Cholesterol: 0

Keywords: Kimchi