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