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Kimchi Fried Rice (vegan, gluten-free)

This kimchi fried rice is the perfect weeknight meal that is packed with flavor and spice. It is super easy to make and so comforting.
Print Recipe
overview show of bowl of kimchi fried rice
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Ingredients

  • 2 cloves garlic, minced
  • 2 green onions, chopped and whites and greens separated
  • 1 1/2 Tbsp extra virgin olive oil (or any oil)
  • 1 cup vegan kimchi, chopped
  • 1/2 cup frozen peas
  • 3 Tbsp kimchi juice (from the jar)
  • 2 Tbsp soy sauce (if GF, use coconut aminos or tamari)
  • 1 Tbsp gochujang (make sure it is GF if needed)
  • 3 cups day old white rice
  • 1 Tbsp sesame oil
  • sesame seeds, for topping
  • 1 sheet dried seaweed, sliced thin for topping 

Instructions

  • Heat oil in a large wok or skillet on medium high heat. Add the garlic and white parts of the green onions. Saute for 30 seconds. 
  • Add the kimchi, peas, kimchi juice, soy sauce, and gochujang. Stir and saute for 2-3 minutes. 
  • Heat the rice up just a little bit so it isn’t super hard from being in the fridge (don’t make the rice hot, just warm it up a little). This helps break up the clumps too. Saute for another 2-3 minutes, breaking up any clumps of rice. 
  • Add the green parts of the green onions and sesame oil. Saute until combined. Add salt and pepper to taste. 
  • Serve with sesame seeds and strips of dried seaweed on top. Enjoy! 
Servings: 3