Name: Kimchi Fried Rice with Vegan Eggs
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 ½ cups rice (e.g. jasmine, basmati or brown rice); 3 cups water (to cook the rice); 2 tbsp sesame oil (or canola oil); 4 spring onions (green and white parts separated then thinly sliced); 2 cloves garlic (minced); 2 tsp fresh ginger (grated); 7 oz mushrooms (sliced or quartered); 1 carrot (cut into thin sticks); 1 red bell pepper (thinly sliced); 3 tbsp soy sauce (or Tamari, if gluten-free); 2 tbsp tomato ketchup (or tomato paste or paprika paste); 1 cup vegan kimchi (+ a bit of juice); 3 large kale leaves (chopped); 4 vegan fried eggs; 1 nori sheet (cut into thin strips); 1 tbsp sesame seeds (black or regular)

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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.
carrot
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!

Kimchi fried rice with mushrooms, kale, red bell pepper, carrots, and nori strips

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.

Mushrooms and Spring Onions for Kimchi Fried Rice

Kimchi Fried Rice with Mushrooms, Carrots, Red Bell Pepper, and Spring Onions

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.

Kimchi Fried Rice with Mushrooms and Kale

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
Gluten-free
Dairy-free (lactose-free)
Flavorful
Spicy
Healthy
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 kimchi fried rice with egg-less egg

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!