Easy Kimchi Fried Rice

Easy Kimchi Fried Rice



Prep time


Cooking time




  • 2 Tbsp. high-heat oil (we used avocado)

  • 1/4 onion, chopped

  • 1-2 carrots, shredded

  • 2 stalks green onion, chopped

  • 1/4 block firm or extra-firm tofu, drained

  • 1/2 cup vegan kimchi, chopped

  • 2 cups cooked rice (day-old is best)

  • 2 Tbsp. vegan kimchi juice

  • 1-2 Tbsp. soy sauce

  • 1/2 Tbsp. sesame oil

  • Korean hot red pepper flakes (or crushed red pepper)

  • Nori or seaweed, for garnish

  • Sesame seeds, for garnish


  • Warm the oil over medium-high heat. Add the onion, carrots, and the white parts of the green onions. Crumble in the tofu and sauté until the onions are translucent.
  • Add the kimchi and cook for 1 minute more.
  • Add the rice and kimchi juice and cook until the liquids have boiled off, scraping the bottom of the pan regularly to avoid burning.
  • Add the soy sauce, sesame oil, and hot red pepper flakes. Garnish with the remaining parts of the green onions, nori, and sesame seeds, if using.

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