Kimchi Fried Rice

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This simple fried rice recipe will step up your rice game! Serve it over a bed of greens with teriyaki tofu and an over easy egg for a fun and easy dinner.

How to Make this Kimchi Fried Rice

I love this kimchi fried rice recipe because it’s easy to make and uses common ingredients that I typically have at home – rice, onion, garlic, soy sauce, kimchi! This recipe is an inspired, but not traditional, plant-based kimchi fried rice dish. For an authentic version, try this beautiful dish from Korean Bapsang.

First, cook ½ cup of white rice according to package instructions and set aside. While the rice is cooking, make the sriracha mayo! To do this, simply mix together the vegan mayonnaise and sriracha in a small bowl. I have made this using vegenaise from Follow Your Heart or vegan mayo from Primal Kitchen. Set the sriracha mayo mixture aside for later.

Next, heat 1.5 teaspoons of extra virgin olive oil in a medium pan over medium heat. Add the diced onion and sauté for a few minutes until translucent. Next, add the garlic and cook for 1 more minute. Add the kimchi and continue to cook for a few minutes until heated, about 2-3 minutes. Add the cooked white rice and soy sauce or Tamari (if gluten free) and stir until completely combined.

Remove from heat and top with Sriracha mayo, sliced green onions, and sesame seeds. It’s a perfect side dish for teriyaki tofu, and it also tastes great with an over-easy egg on top! 

Kimchi Fried Rice
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Kimchi Fried Rice

5 from 4 votes
Recipe by Allie SchneiderCourse: DinnersDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

329

kcal
Total time

30

minutes

Ingredients

  • 1/2 cup uncooked white rice

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 3/4 cup kimchi, chopped

  • 1 1/2 teaspoons low-sodium soy sauce (use Tamari if gluten-free)

  • 1 1/2 teaspoons extra virgin olive oil

  • 2 tablespoons vegan mayonaise

  • 1/2-1 teaspoon Sriracha, depending on preferred spice level

Directions

  • Cook rice according to package instructions. Set aside.
  • While the rice is cooking, mix together the vegan mayonnaise and Sriracha in a small bowl. Set aside.
  • In a medium pan, heat olive oil over medium heat. Add diced onion to the pan and sauté for 3-5 minutes until translucent. Add garlic and sauté for one more minute. Add kimchi and cook for 2-3 more minutes until heated thoroughly. Add rice and soy sauce or Tamari and stir until completely combined, cooking for a few more minutes.
  • Remove from heat and top with vegan Sriracha mayo, green onions, and sesame seeds. Serve while hot!

Notes

  • Tamari is a gluten-free substitute for soy sauce.

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories329
  • % Daily Value *
  • Total Fat 14.5g 23%
    • Saturated Fat 2g 10%
  • Sodium 1021mg 43%
  • Total Carbohydrate 51g 17%
    • Dietary Fiber 1g 4%
    • Sugars 0.5g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    1 Comment

    1. This is SO good! I love how healthy it is compared to other kimchi bowls I get. Took longer to make the first time I tired, but still turned out really tasty. Also, the excess time was my own slow chopping probably and the number of people I was cooking for (5).

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