Vegan Kimchi Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(16)

Tangy, spicy, and deeply satisfying, this fried rice is the kind of weeknight dinner that tastes like it took way more effort than it actually did. The key to keeping it fully plant-based is using vegan kimchi — traditional kimchi often contains fish sauce or shrimp paste, so checking the label matters here, and this recipe is built around that swap from the start. Crispy pan-seared tofu stands in for egg or meat, picking up a gorgeous golden crust before getting folded back into the rice at the end. Day-old cold rice is non-negotiable for that slightly toasted, never-mushy texture you want from a proper fried rice. The sauce — gochujang, tamari, and kimchi brine — clings to every grain and brings a punchy, fermented heat that's balanced by a final drizzle of toasted sesame oil. Scallion greens, sesame seeds, and thin strips of nori on top make it feel restaurant-worthy with almost zero extra effort. This one serves four and comes together in a single skillet, which means big flavor and minimal cleanup.

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Ingredients

4 servings

14 oz firm tofu, pressed and cut into ¾-inch cubes
3 tbsp neutral oil (such as avocado or canola oil), divided
1 cup vegan kimchi, roughly chopped, plus 3 tbsp kimchi brine
3 tbsp kimchi brine (from the jar)
4 scallions, thinly sliced, white and green parts separated
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp gochujang
2 tbsp tamari
1 tsp toasted sesame oil
4 cups cooked white rice, day-old and cold

For serving

1 tsp toasted sesame seeds (optional)
1 sheet nori, cut into thin strips (optional)

Instructions

1
In a small bowl, stir together the gochujang, tamari, and kimchi brine until smooth. Set aside.
2
Heat 2 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and crisp. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.

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