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Vegan Kimchi Fried Rice

Vegan kimchi fried rice cooks cold rice with vegan kimchi, gochujang, and soy sauce in a hot skillet. The rice gets evenly coated, then rests in a crisping layer before sesame oil and fresh scallions finish the dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup vegan kimchi chopped if the pieces are large
  • 2 tbsp vegan gochujang
  • 1 tbsp soy sauce
  • 4 cups cooked rice cold, preferably day-old, broken into separate grains
  • 2 scallions thinly sliced, white and green parts separated
  • 1 tsp toasted sesame oil

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat, then add 1 tablespoon neutral oil.
  2. Add the onion and scallion whites and cook, stirring, until softened, about 3 minutes.
  3. Add the garlic and kimchi and cook, stirring, until the kimchi is fragrant and most of its moisture has evaporated, 3 to 4 minutes.
  4. Stir in the gochujang and soy sauce until combined.
  5. Add the rice and remaining 1 tablespoon neutral oil.
  6. Toss and fold the rice until evenly coated.
  7. Press the rice into an even layer and cook without stirring for 2 minutes.
  8. Toss again and cook until hot, about 1 minute more.
  9. Remove the skillet from the heat.
  10. Stir in the sesame oil and scallion greens.

Notes

For the best texture, use cold day-old rice and break up any clumps before cooking. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free option, use gluten-free tamari in place of soy sauce.