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Close up of Vegan Kimchi Fried Rice in a wok with wooden spoon.
Vegan Kimchi Fried Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This spicy vegan kimchi fried rice is made with crispy bok choy and chunks of pan-fried tofu. A super flavorful meal that comes together with one skillet in under 30 minutes.
Course: Entree
Cuisine: American, korean
Servings: 4
Calories: 387 kcal
Author: Alissa
Ingredients
  • 2 cups vegan kimchi
  • 2 tablespoons gochujang, or to taste
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons peanut oil, divided
  • 8 ounces super firm tofu, drained and cut into 1 inch cubes
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 4 cups cooked rice (Note 1), preferably at least a day old, chilled in the refrigerator
  • 3 bunches baby bok choy (Note 2), broken up into individual leaves
  • 2 scallions, chopped
  • Sesame seeds, for topping
Instructions
  1. Roughly chop the kimchi. As you measure the kimchi, lightly squeeze it to extract any excess juice. Transfer the juice to a small bowl.

  2. Add the gochujang, soy sauce, and sesame oil to the bowl with the kimchi juice. Stir everything to combine. This is your sauce.

  3. Coat a large flat-bottomed skillet or wok with 1 tablespoon of the peanut oil and place it over medium heat.

  4. Once the oil is hot, add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces about halfway through, until the pieces are golden brown and crispy.

  5. Transfer the tofu to a plate.

  6. Add the remaining oil to the skillet or wok and raise the heat to medium-high. Add the onion. Sauté until the onion in slightly softened, about 2 minutes. 

  7. Add the garlic and cook it with the onion for about one minute.

  8. Add the kimchi and cook it with the onion and garlic for about 2 minutes, stirring frequently, until it begins to dry up.

  9. Raise the heat to high and add the rice, baby bok choy, and sauce. Cook the mixture, flipping everything frequently with a spatula, until rice begins to crisp spots, about 5 to 7 minutes.

  10. Add the tofu to the skillet or wok and flip the mixture a few times to incorporate the tofu. Take the skillet off of the burner.

  11. Top the kimchi fried rice with scallions and sesame seeds.

  12. Divide among plates or bowls and serve.

Recipe Notes
  1. Most varieties of rice will work fine — long grain, short grain, brown or white. Jasmine rice is my personal preference.
  2. One small bunch of roughly chopped regular bok choy can be substituted if that's what's available to you.
Nutrition Facts
Vegan Kimchi Fried Rice
Amount Per Serving
Calories 387 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 3.2g16%
Sodium 1116mg47%
Potassium 458mg13%
Carbohydrates 40.9g14%
Fiber 3.5g14%
Sugar 7.1g8%
Protein 19.2g38%
Calcium 452mg45%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.