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Vegan Kimchi Fried Rice

This vegan kimchi fried rice recipe is a quick and easy weeknight meal. With crispy fried tofu and spicy/sour vegan kimchi, this recipe is super healthy, filling and packed with flavour!
5 from 1 vote
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Course: Main Course
Cuisine: Korean-Inspired
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 395kcal


  • 3 cups (750 grams) day-old short grain white rice or 1 cup (230 grams) dried rice
  • 3 tablespoons neutral-flavoured oil divided
  • 1 (14-oz / 400 gram) block extra-firm tofu squeeze the water out with your hands and cube
  • 2 - 4 tablespoons cornstarch
  • ½ medium onion diced
  • 2 large carrots peeled and diced
  • 4 cloves of garlic finely chopped
  • 2 finely chopped tablespoons ginger
  • 1 cup (125 grams) frozen peas
  • 3 tablespoons soy sauce or to taste
  • 1 teaspoon sesame oil
  • 1 ½ cups (300 grams) vegan kimchi and its juice chopeed
  • A pinch of salt if necessary


  • If you don’t have day-old rice, cook 1 cup dried rice as far in advance as possible and refrigerate until cool and dry. If you’re really pressed for time, spread it on a baking sheet and place it in the freezer until cool.
  • Place the cubed tofu in a container and sprinkle over 2 tablespoons of cornstarch. Close the lid and shake to coat the tofu in cornstarch. Add more cornstarch as necessary to get an even coat.
  • Heat 1 ½ tablespoons of the oil in a wok or large pan over medium-high heat. Fry the tofu, flipping as necessary until each side is golden and crispy. Remove to a plate.
  • Add another 1 ½ tablespoons of oil to the pan and fry the onion until translucent. Add the carrots and fry until tender.
  • Make a space in the centre of the pan and add the ginger and garlic. Fry until soft and fragrant.
  • Add the rice, frozen peas and fried tofu. Mix everything together then let the rice sit of a few minutes to brown and crisp a bit. Toss it and let it sit again. Keep doing this until everything is heated through and the rice has some crispy bits.
  • Add the soy sauce and sesame oil and toss. Remove the pan from the heat and add the chopped kimchi and its juice. Taste and add a pinch of salt if necessary to bring all the flavours together.
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Calories: 395kcal | Carbohydrates: 53g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 846mg | Potassium: 465mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6292IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.