This Vegan Kimchi Fried Rice is a bold, flavor-packed dish that turns leftover rice into a restaurant-quality meal in minutes. Bursting with spicy, tangy, and savory notes from fermented kimchi and gochujang, it creates a comforting bowl that is satisfyingly hearty.
With a mix of meaty mushrooms and savory vegan sausage, this stir-fry delivers a delicious texture and an incredible umami punch that everyone will love.
Recipe Details
- Flavor Profile: It is deeply savory and spicy with a signature tang from the kimchi and a rich depth from the gochujang and sesame oil.
- Texture: The short grain rice offers a chewy bite, complemented by the meaty texture of King Oyster mushrooms and the crunch of kimchi.
- Time: 15 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It is a fast-paced stir-fry that comes together quickly in a single pan.
What You’ll Need
To make this recipe, you will need a large pan or wok to handle the high-heat stir-frying. A wooden spoon or spatula is essential for tossing the rice and breaking up clumps. The ingredients rely on Korean pantry staples like gochujang and kimchi, combined with fresh mushrooms and leftover rice for the best results.
Ingredient Notes
- Short Grain Rice – You need cooked and cooled rice. Leftover rice is best because it has dried out slightly, allowing it to fry up crispy rather than becoming mushy.
- Vegan Kimchi – Chopped vegan kimchi provides the main flavor base. Ensure you check the label to confirm it is vegan, as traditional kimchi often contains fish sauce or shrimp paste.
- Gochujang – This Korean red chili paste adds a sweet, spicy, and savory depth that thickens the sauce and coats the rice.
- King Oyster Mushrooms – Chopped into small cubes, these mushrooms have a dense, meaty texture that mimics protein perfectly in vegan dishes.
- Enoki Mushrooms – These add a fun, stringy texture and mild flavor.
- Vegan Sausage – Added for extra protein and savory flavor. You can use your favorite brand or substitute with another protein of choice.
- Sesame Oil – Used for frying the aromatics, it imparts a distinct nutty aroma essential to Korean cuisine.
- Kimchi Juice – The liquid from the kimchi jar is liquid gold do not throw it away! It flavors the rice from the inside out.
Add-ins and Substitutions
- Protein – If you don’t have vegan sausage, cubed firm tofu or edamame are excellent high-protein substitutes.
- Vegetables – Feel free to toss in frozen peas, corn, or diced carrots for extra color and sweetness.
- Spice Level – Adjust the amount of gochujang and kimchi juice to control the heat. For a milder version, use less chili paste.
How to Make Vegan Kimchi Fried Rice
- Prep Rice: Separate the rice grains in a bowl to ensure they are ready for frying without clumping.
- Sauté Aromatics: Heat a large pan or wok over high heat. Add in the sesame oil. Once hot, sauté the minced garlic, diced onion, and chopped scallions until aromatic, around 2 minutes. Add in the chopped kimchi and sauté for 2-3 minutes to caramelize it slightly.
- Cook Protein and Mushrooms: Add the chopped King Oyster mushrooms and vegan sausage (or other protein of choice) then sauté for 3 to 4 minutes until tender and browned.
- Add More Mushrooms: Add in the enoki mushrooms or other mushrooms, if using, and stir to combine.
- Stir-Fry Rice: Add in the separated short grain rice.
- Season: Pour in the kimchi juice (liquid), gochujang, and soy sauce to taste.
- Finish: Mix well and cook for a few more minutes, allowing the rice to absorb the sauce and crisp up slightly. Season with pepper and salt or more soy sauce, to taste.
- Serve: Top with some chopped scallion and sesame seeds, if desired. Enjoy while hot!
Pro Tip: High heat is your friend here! To get that authentic fried rice texture, keep your wok or pan hot. This helps evaporate excess moisture from the kimchi juice and caramelizes the rice grains instead of steaming them.
Recipe Tips
- Break Up the Rice: Make sure to break up the cold rice with your hands or a fork before adding it to the pan. Cold rice tends to clump, and breaking it up beforehand ensures the sauce coats every grain evenly.
- Don’t Over-Stir: Once you mix the rice with the sauce, let it sit for a minute without stirring. This allows the bottom layer to get a little crispy and golden, adding a wonderful texture.
- Check the Label: Since this is a vegan recipe, double-check your kimchi and gochujang. Traditional versions of both can sometimes contain seafood products.
FAQs
- Can I use fresh rice? If you must use fresh rice, spread it out on a baking sheet and let it steam dry for at least 30 minutes, or pop it in the fridge for an hour to remove excess moisture.
- Is this gluten-free? To make it gluten-free, use a gluten-free soy sauce (Tamari) and ensure your gochujang is gluten-free (traditional gochujang often contains barley or wheat).
- How spicy is this? It has a medium kick. The heat comes from the kimchi and the gochujang. You can reduce the gochujang to 1/2 tablespoon for a milder version.
Serving Suggestions
- Tofu: As mentioned, enjoy this with some pan-fried tofu for extra protein.
- Wraps: Serve with crisp seaweed sheets (nori) to wrap small bites of rice.
- Sauce: A side of ssamjang sauce adds a salty, savory kick that pairs beautifully with the rice.
Make This Recipe in Advance
- Rice Prep: Cook the short grain rice the day before and store it in the refrigerator. This is actually the preferred method for the best texture.
- Storage: Leftover fried rice stores well in an airtight container in the fridge for up to 3-4 days. Reheat in a pan to restore the texture.
Vegan Kimchi Fried Rice
- Total Time: 30 minutes
- Yield: 2-3 Servings 1x
- Diet: Vegan
Description
This Vegan Kimchi Fried Rice is a bold, flavor-packed dish that turns leftover rice into a restaurant-quality meal in minutes. Bursting with spicy, tangy, and savory notes from fermented kimchi and Gochujang, it creates a comforting bowl that is satisfyingly hearty. With a mix of meaty mushrooms and savory vegan sausage, this stir-fry delivers a delicious texture and an incredible umami punch that everyone will love.
Ingredients
The Rice & Aromatics
- 3 cups short grain rice, cooked and cooled (leftover day-old rice is best)
- 1 cup vegan kimchi, chopped (reserve the juice!)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 scallion, chopped (plus more for garnish)
- 2 tablespoons sesame oil
The Protein & Mushrooms
- 1/2 cup vegan sausage, sliced or crumbled (or smoked tofu)
- 3 King Oyster mushrooms, chopped into small cubes
- 5 oz (1 bunch) Enoki or Golden mushrooms, trimmed
The Seasoning Sauce
- 1/4 cup kimchi juice (liquid from the jar)
- 1 tablespoon Gochujang (Korean red chili paste)
- 1/2 tablespoon soy sauce (or to taste)
- Salt and black pepper, to taste
- Sesame seeds (for topping)
Instructions
Prep Rice
Break up the cold rice grains with your hands or a fork to ensure they are separated and ready for frying without clumping.
Sauté Aromatics
Heat a large wok or skillet over high heat. Add the sesame oil. Once hot, sauté the minced garlic, diced onion, and chopped scallion for about 2 minutes until aromatic.
Caramelize Kimchi
Add the chopped kimchi to the pan. Sauté for 2–3 minutes to caramelize it slightly and deepen the flavor.
Cook Protein
Add the chopped King Oyster mushrooms and vegan sausage. Sauté for 3–4 minutes until the mushrooms are tender and the sausage is browned.
Add Enoki
Toss in the Enoki mushrooms (or other soft mushrooms) and stir briefly to combine.
Stir-Fry Rice
Add the separated cold rice to the pan.
Season
Pour in the kimchi juice, Gochujang, and soy sauce. Mix well, tossing everything together until the rice is evenly coated in the red sauce.
Crisp & Finish
Cook for a few more minutes, stirring occasionally. Technique: Let the rice sit undisturbed for a minute here and there to allow the bottom layer to get slightly crispy. Taste and season with extra salt, pepper, or soy sauce if needed.
Serve
Remove from heat. Top with fresh chopped scallions and sesame seeds. Serve hot.
Notes
The “Cold Rice” Rule: Freshly cooked rice is too moist and will turn mushy in the pan. Day-old, refrigerated rice is drier and crisps up perfectly. If you must use fresh rice, spread it on a tray and freeze it for 20 minutes to dry it out.
Vegan Check: Traditional kimchi and Gochujang often contain fish sauce, shrimp paste, or anchovies. Always check the labels to ensure you are buying a certified vegan brand.
Mushroom Texture: King Oyster mushrooms are used for their dense, meaty texture (similar to scallops or chicken), while Enoki adds a fun, noodle-like chew.
Heat Control: Keep the heat high! This helps evaporate the excess moisture from the kimchi juice quickly, frying the rice rather than steaming it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner / Lunch
- Method: Stir-Fry / Wok
- Cuisine: Korean
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan kimchi fried rice, kimchi bokkeumbap, plant based korean recipes, gochujang fried rice, mushroom rice bowl, spicy fried rice, leftover rice recipes
