This 10-minute easy kimchi fried rice recipe is a must-try! Kimchi stir fried with smoky plant-based luncheon meat and spicy kimchi juice is the perfect addition to leftover rice.

Vegan Kimchi Fried Rice made in just 10 minutes!

I have been on a Korean food kick lately and I just had to share this classic kimchi fried rice I’ve been making for years with leftover rice! There’s just something about taste of the dish when made with leftover rice – the rice is firmer and separates easily making it the perfect ingredient for this Kimchi Fried Rice.

The sauce base is very simple – I used a mixture of gochujang, rice wine vinegar, light soy sauce, dark soy sauce, sesame oil and toasted sesame seeds as a garnish. These are staples in many Korean dishes so if you love Korean food, you can invest in these condiments. I also invested in a big tub of pre-toasted sesame seeds so that really comes in handy. Seaweed flakes are another topping that I love to use for many Asian dishes!

You can check out my other Korean Recipes that use similar condiments: Korean BBQ Popcorn Tofu Bites, Kimchi-Jjigae (Army Stew) and 15-min Korean Bibimbap.

For the meat substitute, I used unMEAT’s Plant-Based Luncheon Meat. Luncheon Meat is used in many Korean dishes too! This was the closest substitute I’ve tasted so far.

So…Kimchi Fried Rice is not vegan?

Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process.

Remember to check for a vegan label or certification. This is the brand of kimchi I use – it’s not very spicy and has a slight sweet kick to it. It’s also allium free (no onions and garlic) so it’s friendlier recipe to those with gut sensitivities.

Gluten Free Option

Unfortunately, there is no gluten free option using gochujang as gochujang is not gluten free. However, you can substitute it with regular chili paste and replace the soy sauce with tamari for a gluten free version of this dish.

I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

Lee Kum Kee Gluten Free Soy Sauce
Kikkoman Gluten Free Soy Sauce
Meridian Tamari Soya Sauce
Coconut Secret Coconut Aminos

Print Recipe

Vegan Kimchi Fried Rice

Classic Kimchi Fried Rice I've been making for years with leftover rice!

Cook Time10

Total Time10

Course: Main Course

Cuisine: Asian, Korean

Keyword: fried rice, kimchi, quick

Servings: 2

Equipment

1 Large Pan

Ingredients

2 cups cooked leftover rice
1/2 cup vegan kimchi
1/4 cup kimchi juice
1/2 block plant based luncheon meat or 150g extra firm tofu

Sauce

1 tsp gochujang
1 tsp rice wine vinegar
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp sesame oil

Toppings

1 tsp sesame oil (final step)
Spring Onion
Toasted Sesame Seeds

Instructions

Chop the plant-based luncheon into cubes. Add sesame oil and stir-fry the vegan meat.
Add kimchi and saute for 3 minutes. Mix in the kimchi juice.
Add leftover rice, sauce mixture and give it a good mix. Adjust with salt if required.
Let the rice roast in the heat for a few minutes and mix in 1 tsp sesame oil.
Serve and top with spring onions and toasted sesame seeds. You can also serve it with slices of seasoned seaweed for extra flavour.

Notes

This recipe can be made gluten tree if the gochujang is replaced with chili paste and the soy sauces are replaced with tamari.
This recipe works best with leftover rice due to the non-sticky texture of the rice. If you are pressed for time, you can keep your freshly cooked rice in the freezer until it chills.
Note that many store bought kimchi brands are NOT vegan as they contain anchovies or fish sauce. Remember to check for the vegan certification!