Vegan Korean Kimchi Fried Rice Recipe

Vegan Korean Kimchi Fried Rice Recipe

How To Make Vegan Korean Kimchi Fried Rice

For a unique Korean flavor, we are making this vegan kimchi fried rice with sesame oil and a lot of ginger, plus white wine vinegar for umami.

Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes



  • 1tbspvegetable oil
  • ¼cupred onion,diced
  • 1tbspgarlic,minced
  • tspginger,minced
  • ½cupkimchi,finely chopped
  • 1tbsprice wine vinegar
  • 1cupwhite rice,day-old cooked
  • 2tbspwhite sugar
  • 2tbspsoy sauce
  • 2tbspkimchi brine
  • ½tbspsesame oil
  • salt,to taste
  • ground black pepper,to taste


  1. Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes.

  2. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil.

  3. Cook and stir until heated through for about 5 minutes.

  4. Scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.


  • Calories: 532.36kcal
  • Fat: 11.18g
  • Saturated Fat: 1.13g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.59g
  • Polyunsaturated Fat: 2.85g
  • Carbohydrates: 97.26g
  • Fiber: 2.20g
  • Sugar: 14.07g
  • Protein: 9.08g
  • Sodium: 1011.82mg
  • Calcium: 52.54mg
  • Potassium: 614.79mg
  • Iron: 1.44mg
  • Vitamin A: 4.39µg
  • Vitamin C: 3.21mg
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