Go Back
vegetarian kimchi fried rice recipe easy

Vegetarian Kimchi Fried Rice - Quick & Easy

Kimchi fried rice is a quick and delicious meal that bursts with bold, tangy flavors.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups cooked rice preferably day-old for the best texture
  • 1 cup vegetarian-friendly kimchi, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
Toppings
  • 1 fried egg per serving
  • 1 tablespoon sesame seeds
  • Seaweed strips , cut into thin pieces nori

Method
 

Prepare the Ingredients
  1. Start by organizing all your ingredients. Use leftover rice for a chewy and firm texture, as fresh rice tends to be too moist.
  2. Chop the kimchi into bite-sized pieces, ensuring the flavors are evenly distributed throughout the dish.
  3. Mince garlic and slice the green onions, keeping the green tops separate for garnish. Gather your sesame oil, soy sauce, and toppings to streamline the cooking process.
Heat the Pan
  1. Choose a large skillet or wok for this recipe to ensure the ingredients cook evenly. Heat the sesame oil over medium heat. Once the oil begins to shimmer, add the minced garlic.
  2. Stir frequently to release its aroma and prevent burning. After about 30 seconds, add the chopped kimchi to the pan.
Sauté the Kimchi
  1. Cook the kimchi for 2–3 minutes, stirring occasionally. This step intensifies the flavor and slightly caramelizes the kimchi, enhancing its tangy and spicy profile.
Add the Rice
  1. Break apart any clumps in your rice before adding it to the pan. Toss the rice with the kimchi to coat every grain evenly. A silicone spatula or wooden spoon works best for this step.
  2. Let the rice sit undisturbed for a minute or two to develop a light crust, creating that beloved crispy texture.
Season with Soy Sauce
  1. Drizzle soy sauce over the rice mixture, ensuring you pour it evenly across the surface. Mix well to blend the flavors. Adjust the quantity of soy sauce based on the saltiness of your kimchi.
  2. At this stage, you can taste the dish and decide if it needs a touch more soy sauce or even an optional dash of gochujang for extra heat.
Add Green Onions
  1. Stir in the white and light green parts of the green onions. Cook for another minute, letting their mild onion flavor meld with the rice. Save the dark green tops for garnish to add a pop of freshness.
Fry the Egg
  1. In a separate non-stick pan, fry one egg per serving. Use a small amount of oil to prevent sticking.
  2. Cook the egg sunny-side-up or over-easy, depending on your preference. The runny yolk serves as a rich and creamy sauce when mixed into the fried rice later.
Assemble and Garnish
  1. Transfer the kimchi fried rice to a serving plate or bowl. Place the fried egg on top of the rice. Sprinkle sesame seeds generously for a nutty crunch.
  2. Add a handful of seaweed strips for a delightful contrast in texture and a hint of oceanic flavor. Finally, garnish with the reserved green onion tops to brighten the dish visually and flavor-wise.