This kimchi fried rice recipe with vegan eggs is the perfect quick and easy weeknight meal! Add your favorite healthy vegetables into this rice stir-fry and top it with Nori strips, green onions, and sesame seeds for a simple but delicious lunch or dinner!
What is kimchi fried rice?
Kimchi fried rice, also known as kimchi-bokkeum-bap (김치볶음밥) is a popular Korean dish made basically with fermented kimchi, rice, and vegetables. You can make it vegan or non-vegan with meat but it’s most commonly made vegetarian and then served with a fried egg on top.
Vegan fried eggs
Anyway, I made my kimchi fried rice meat-less by using only vegetables and topped it a vegan fried egg! … Yes, it’s vegan and even homemade! The vegan egg is just made with simple ingredients and you’ll love how quick and easy it can be made. Even my mom was totally amazed and said that it tastes almost like a real egg! So I’m very excited to hear your feedback when you tried it, too!
Ingredients for Kimchi fried rice
For the kimchi fried rice you’ll need just a few ingredients but feel free to add any veggies you like! For additional protein, add crumbled tofu, vegan minced meat, soaked soy granules, or another meat alternative you like. Since this is a kind of stir-fry you can really get creative with the add-Ins. Whether leek, zucchini, peas, mungbean sprouts, edamame, tomatoes,… – basically anything will do. For my version you’ll need:
- rice: e.g. jasmine, basmati, or brown rice.
- sesame oil: or canola oil for frying.
- spring onions: or other green or white onions.
- garlic & ginger: for flavor.
- mushrooms: brown or white cremini mushrooms or shiitake.
- red bell pepper
- soy sauce: or Tamari, if gluten-free.
- tomato ketchup: or tomato paste or paprika paste for a fruity flavor.
- kimchi: homemade or store-bought.
- kale: or cabbage or spinach
Perfect to make ahead
I prefer to cook the rice in the morning so I can prepare the kimchi stir-fry in no time for a quick lunch or dinner. Also, I love to make vegan kimchi at home but feel free to use store-bought kimchi if you don’t have any on hand. However, if you haven’t tried fermenting vegetables yet, you should definitely give it a try now! Homemade kimchi is not only healthy, rich in vitamins and nutrients but also loaded with spicy flavors that will make this fried rice or many other recipes extra special!
How to make kimchi fried rice
Step 1: Cook the rice (can be made ahead)
Start by cooking the rice according to package instructions in a pot with water. Feel free to check out my Onigiri recipe for detailed instructions on how to cook rice on the stovetop. Just be sure to adjust the amount of water, depending on the type of rice you use. Usually, you’ll find the rice to water ratio stated on the package.
Step 2: Sauté the veggies
When your rice is done cooking, heat the oil in a large pan or skillet over medium-high heat. Once hot, add the white parts of the spring onions along with the garlic and ginger and sauté for about 2 minutes until slightly browned, stirring frequently. Next, add the mushrooms and cook for 2-3 minutes without stirring. Then stir, add the carrots and red pepper and cook for another 3 minutes, until tender, stirring occasionally.
Step 3: Add the seasonings, kimchi, and kale
Now add the rice, soy sauce, ketchup, and kimchi. Stir to combine, then add the kale and cook until the kale has wilted, about 2-3 minutes. If serving this dish with vegan fried eggs, cook them according to this recipe.
Step 4: Serve with toppings and enjoy!
Serve your kimchi fried rice in bowls and top with vegan eggs, nori strips, green spring onions, and sesame seeds or other toppings you like.
This Vegan Kimchi fried rice recipe is:
- Easy to make
- Dairy-free (lactose-free)
- Loaded with vegetables
- Topped with vegan fried eggs
- So delicious!
- Perfect for a quick lunch or dinner!
- A great way to use up leftover rice and kimchi!
More Vegan Asian, Chinese or Thai inspired Recipes to try:
- Vegan Pad Thai with Veggie Noodles and Tofu
- Chinese Eggplant with Chili Garlic Sauce
- Vegan dumplings with vegetable filling
- Scallion Pancakes (Chinese flatbread)
- Asian Peanut Noodles with Crispy Tofu
- Crispy Sesame Tofu with Tahini Peanut Sauce
- General Tso’s Tofu with Sweet-Sour Sauce
- Asian Chili Garlic Noodles
If you try this vegan kimchi fried rice, please leave a comment and rating on how you liked the recipe! And if you take a photo of your healthy dish and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy!
Kimchi Fried Rice with Vegan EggsAuthor:
- 1 ½ cups (300 g) rice e.g. jasmine, basmati or brown rice
- 3 cups (720 ml) water to cook the rice
- 2 tbsp (2 tbsp) sesame oil or canola oil
- 4 (4 ) spring onions green and white parts separated then thinly sliced
- 2 (2 ) cloves garlic minced
- 2 tsp (2 tsp) fresh ginger grated
- 7 oz (200 g) mushrooms sliced or quartered
- 1 (1 ) carrot cut into thin sticks
- 1 (1 ) red bell pepper thinly sliced
- 3 tbsp (3 tbsp) soy sauce or Tamari, if gluten-free
- 2 tbsp (2 tbsp) tomato ketchup or tomato paste or paprika paste
- 1 cup (160 g) vegan kimchi + a bit of juice
- 3 (3 ) large kale leaves chopped
- Add the rice and 3 cups of water to a pot. Cover and bring to a boil. Reduce the heat to a simmer and cook according to package instructions. Then set aside.
- Heat the oil in a large pan or skillet over medium-high heat. Add the white parts of the spring onions along with the garlic and ginger and sauté for about 2 minutes until slightly browned, stirring frequently.
- Add the mushrooms and cook for 2-3 minutes without stirring. Then stir, add the carrots and red bell pepper and cook another 3 minutes, until tender, stirring occasionally.
- Now add the cooked rice, soy sauce, ketchup, and kimchi. Stir to combine, then stir in the kale and cook until the kale has wilted, about 2-3 minutes.
- In the meantime, prepare the vegan fried eggs according to this recipe.
- Serve your kimchi fried rice in bowls and top with vegan eggs, nori strips, green spring onions, and sesame seeds or other toppings you like.
- Feel free to add any veggies you like (read suggestions in the blog post above). For additional protein, you could add crispy pan-fried crumbled tofu, vegan minced meat, soaked soy granules, or another meat alternative you like.
- I prefer to cook the rice ahead so I can prepare the stir-fry in no time for a quick lunch or dinner. You can also check out my Onigiri recipe for detailed instructions on how to cook rice on the stovetop. Just be sure to adjust the amount of water, depending on the type of rice you use.
- The instruction time does not include the cooking time of the rice and vegan eggs.
- Nutrition information is calculated without toppings.
- Please read my blog post for further information on this recipe.
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