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Vegan kimchi fried rice in a bowl with pinch bowls surrounding it
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Vegan Kimchi Fried Rice in 15 Minutes

This vegan kimchi fried rice takes just 15 minutes to make and is so simple. Tailor the spice level to your tastes and mix up the veg if you'd like!
Course Dinner
Cuisine Korean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 417kcal
Author Jess & Dan

Ingredients

For the stir-fry:

  • 2 cloves garlic – minced
  • 1 cup kimchi
  • 200 g baby corn – chopped small
  • 100 g tenderstem broccoli
  • 200 g carrots – chopped small
  • 200 g green beans – chopped small
  • 1 teaspoon sesame oil – optional, could also use oil spray
  • 300 g brown rice dry weight (840g cooked brown rice)

For the sauce:

  • 1 teaspoon sesame oil
  • 1 tablespoon Gochujang chilli paste
  • 2 tablespoon light soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar

To garnish (optional):

  • 2 spring onions – sliced
  • 2 teaspoon sesame seeds

Instructions

  • If you're not using pre-cooked rice, cook the rice now according to packet instructions. Once cooked, rinse with cold water.
    300 g brown rice
  • Put all of the stir-fry sauce ingredients in a bowl and mix until well combined.
  • Grab your wok and optionally add one teaspoon of sesame oil. Place over a medium-high heat.
    1 teaspoon sesame oil
  • Add the garlic and stir-fry for 30 seconds.
    2 cloves garlic
  • Pop the kimchi in and stir well.
    1 cup kimchi
  • Next add the carrots, baby corn, green beans and tenderstem broccoli. Stir-fry for 5 minutes, the veggies will still be crunchy, yet piping hot.
    200 g baby corn, 100 g tenderstem broccoli, 200 g carrots, 200 g green beans
  • Pop the cooked rice into the wok and stir until well combined with the vegetables and kimchi.
  • Pour in the stir-fry sauce and mix well. Make sure everything gets a good coating of the sauce. It should look well glazed. Ensure it is all piping hot and then serve with sesame seeds and sliced spring onions as garnishes.

Notes

  • If possible, use one day old leftover rice or make the rice the day before. If this isn’t possible, rinse the rice with cold water once cooked. If you have a little bit of time, spread it out on a baking sheet and place in the fridge for an hour to help dry it out.
  • Kimchi can be shop bought, just make sure it’s vegan. It’s often not, but there are quite a few vegan options available now.
  • Feel free to mix up the vegetables. A previous version of this recipe used mixed mushrooms instead of baby corn. As long as you stick to the total amount of vegetables (700g), you can use whatever you have on hand.
  • This meal keeps in the fridge for three days. Add 1-2 tablespoons of water to the container before reheating in the microwave. Make sure it is piping hot before serving.
  • This recipe also freezes well, for up to three months. Defrost thoroughly before reheating.

Nutrition

Calories: 417kcal | Carbohydrates: 84g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 554mg | Potassium: 648mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9339IU | Vitamin C: 37mg | Calcium: 104mg | Iron: 3mg