Kimchi Fried Rice
Prep time
Cook time
Total time
This one’s a highly adaptable recipe and will mainly depend on the ripeness and spiciness of your kimchi. I recommend using a young, as in not super ripe, kimchi if you’re going to use the full amount noted here. I used Homemade Kimchi (recipe in Bold Flavored Vegan Cooking) after about a week of preparation. If using super ripe kimchi, halve the amount and add tofu or extra veggies. You can also elect to add chopped and pan-fried Gochujang Kimchi Sausages (recipe in Bold Flavored Vegan Cooking), and use extra tamari or gochujang if your kimchi really is on the weak side.
Serves: 3 to 4 portions
  • 2 tablespoons (30 ml) melted coconut oil or peanut oil, divided
  • 1 medium white onion, peeled, trimmed and chopped
  • 1 pound (454g) Homemade Kimchi or store-bought, roughly chopped
  • 1 ½ cups (201g) frozen green peas
  • 3 cups (will vary, 585g) cooked and chilled rice of choice
  • 1 tablespoon (15ml) reduced-sodium tamari (use gluten free, if needed)
  • 1 tablespoon (15ml) kimchi brine
  • Garnishes: Chopped vegan dry roasted peanuts and/or sesame seeds, thinly sliced scallions, crumbled roasted nori sheet, mild-flavored fried or baked tofu of choice or Gochujang Kimchi Sausages
  1. Heat 1 tablespoon (15ml) oil on medium-high heat in a large skillet or wok. Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally. Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes. Add the green peas and cook until bright green and heated through, about 3 minutes.
  2. Break the rice apart with a spoon to remove clumps.
  3. In another skillet, heat the remaining 1 tablespoon (15 ml) oil on medium-high heat. Add the rice to the oil and cook until heated through and crisp, about 3 minutes. Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally. Stir the rice into the vegetables to combine. Cook for another 2 minutes to let the flavors meld.
  4. Serve topped with your garnishes of choice.
This recipe is reprinted with permissions from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen. And since Celine does include metric measurements for all of her recipes, we have included them here.
Recipe by Go Dairy Free at