Name: Easy Vegetarian Kimchi Fried Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: For the fried rice; Cooking spray (Pompeian Avocado Oil Non-Stick or 1 tbsp avocado oil); 1 yellow onion (diced); 2 medium carrots (diced (~1 cup)); 3 cloves garlic (minced); 1 cup shelled edamame (thaw if frozen); 1 cup green peas (fresh or frozen); 1 cup kimchi (chopped (reserve kimchi juice)); 2 tablespoons kimchi juice (from jar); 2 cups cooked brown rice (cooled); 1/4 cup soy sauce (use tamari for GF); 1/4 cup green onions (sliced); For the tofu; 1 14-ounce package extra-firm tofu, drained and pressed; 1 teaspoon ground turmeric; 1/2 teaspoon kala namak (black salt — optional, adds eggy umami); 1/4 teaspoon black pepper

Tangy kimchi, crisp veggies, and golden tofu meet in a quick, satisfying fried rice that tastes like a weekend treat but cooks up on a weeknight. Sound dreamy? It absolutely is.

Hey — I make this Vegetarian Kimchi Fried Rice when I want something bright, fast, and just a little addictive. The tangy kimchi and its briny juice give the rice a delicious lift, the edamame and peas add protein and texture, and the turmeric-tofu brings in color and savory bite. Want to know the best part? You use mostly pantry staples and leftover rice. Let’s get into it.

Quick Recipe Snapshot (for scanners)

Title: Easy Vegetarian Kimchi Fried Rice
Servings: 4 (about 1 generous bowl each)
Prep Time: 15 mins
Cook Time: 45 mins (includes tofu pressing/crisping)
Total Time: 1 hour
Estimated calories per serving: ~320 kcal (approximate) — see nutrition breakdown below.
Bold tip: Use day-old rice if you have it — it fries better.

Ingredients (exact, small-batch friendly)

For the fried rice

Cooking spray (Pompeian Avocado Oil Non-Stick) or 1 tbsp avocado oil
1 yellow onion, diced
2 medium carrots, diced (~1 cup)
3 cloves garlic, minced
1 cup shelled edamame, thaw if frozen
1 cup green peas (fresh or frozen)
1 cup kimchi, chopped (reserve kimchi juice)
2 tablespoons kimchi juice (from jar)
2 cups cooked brown rice (cooled)
1/4 cup soy sauce (use tamari for GF)
1/4 cup green onions, sliced

For the tofu

1 (14-ounce) package extra-firm tofu, drained and pressed
1 teaspoon ground turmeric
1/2 teaspoon kala namak (black salt) — optional, adds eggy umami
1/4 teaspoon black pepper

Equipment (simple stuff)

Large wok or wide skillet
Medium skillet for tofu
Tofu press or heavy object + towels for pressing
Spatula and wooden spoon
Measuring cups and spoons
Cutting board & sharp knife

FYI: You don’t need specialty cookware. A heavy skillet and a patient press do the job.

Step-by-step Instructions (active voice — no fluff)

1. Press the tofu

Wrap the tofu in paper towels and set a heavy pan on top for 10–15 minutes (or use a tofu press). Pressing removes water and helps the tofu get crispy. While tofu presses, chop veggies and prep rice.

2. Pan-fry the tofu

Slice tofu into thin rectangles. Toss the slices with kimchi juice, turmeric, kala namak, and black pepper until coated. Heat a medium skillet and spray generously with avocado oil. Fry tofu 5 minutes per side until the edges are crisp and golden. Transfer to a plate.

3. Sauté the aromatics & veg

Generously grease your wok or large skillet and heat over medium. Add diced onion and cook 5–7 minutes until slightly tender. Add carrots and stir; cook 8–10 minutes until the carrots soften. Add garlic and cook for 1 minute until fragrant.

4. Add the mix-ins

Add edamame, peas, chopped kimchi, and 2 tbsp kimchi juice. Stir to combine and cook 5 minutes to heat through and meld flavors.

5. Fold in the rice and sauce

Add 2 cups of cooked brown rice. Fold vegetables into rice and cook 3–5 minutes until heated through. Add 1/4 cup soy sauce and stir evenly. Finish with sliced green onions and remove from heat.

6. Serve

Plate the fried rice and top with crispy turmeric tofu slices. Add extra kimchi or a drizzle of sesame oil if you like.

Pro tip: Use residual pan heat to crisp a few rice edges for texture. I always chase that little char — yum.

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Why this works (short, nerdy bit)

Kimchi juice adds immediate seasoning and tang without extra salt.
Day-old rice stays separate and chewy instead of mushy.
Pressed tofu crisps instead of falling apart.
Edamame + peas boost plant protein and bite.

Ever wondered why restaurant fried rice tastes better? They dry the rice, use a hot wok, and don’t crowd the pan. You can replicate most of that at home.

Variations & swaps (easy customizations)

Gluten-free: Swap soy sauce for tamari.
Less spice: Choose a milder kimchi or rinse it briefly.
Add heat: Toss in gochujang or sriracha.
Make it grain-free: Use cauliflower rice (adjust timing).
Add nuts: Toasted sesame seeds or crushed peanuts add crunch.

IMO, a splash of gochujang transforms this into party-mode fried rice. Try it once.

Storage & Reheating (because life)

Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Heat in a skillet over medium, adding a splash of water or broth to loosen. Avoid microwaving if you want crispy tofu — re-crisp in a skillet for best results.

Tip: Keep extra kimchi separate and add fresh before serving to maintain texture.

Nutrition Estimate (per serving — approximate)

I did the friendly math so you don’t have to:

Calories per serving: ~320 kcal
Protein: ~16–18 g
Fiber: ~7–8 g
Fat: ~7–9 g

How I estimated: I totaled calories from the main ingredients (2 cups cooked brown rice, 14 oz tofu, 1 cup edamame, peas, kimchi, onion, carrots, soy sauce) and divided by 4. These numbers vary with brands and exact portions, so treat them as a ballpark.

Serving ideas & toppings (elevate the bowl)

Sliced avocado for creaminess
Soft-boiled egg if you eat eggs (skip for strict vegans)
Toasted sesame seeds or nori flakes for umami
Extra kimchi on the side for crunch and tang
Crispy shallots or scallion oil for decadence

I love a simple topping of avocado + scallions. It brightens and balances the fermented punch.

Comparison: Vegetarian Kimchi Fried Rice vs. Classic Kimchi Bokkeumbap

Vegetarian kimchi fried rice focuses on plant protein (tofu + edamame) and hearty grains like brown rice.
Classic kimchi bokkeumbap often uses white rice and can include bacon or egg.
Verdict: If you want heartier nutrition and a cleaner flavor, this vegetarian version wins. If you crave pure comfort and don’t mind extra richness, go classic. Choices, people — choose wisely. 🙂

Troubleshooting (real-cook fixes)

Rice clumps? Use a fork to fluff and add a splash of hot water while tossing.
Soggy tofu? Press longer and don’t overcrowd the pan when frying.
Too salty? Add extra rice, more veggies, or a squeeze of lime to balance.
Too sour from kimchi? Stir in a teaspoon of maple syrup or a bit more rice.

I keep a jar of kimchi juice in my fridge for quick marinades. Little hacks like that save dinner regularly.

My personal note

I first made this after a late-night craving and only a sad cube of tofu and leftover brown rice. I added kimchi because, well, it’s always in my fridge. The result tasted like a restaurant plate, and my house smelled amazing. Now I make a double batch and stash half for busy weeknights. Trust me — you’ll want leftovers.

Final thoughts

This Vegetarian Kimchi Fried Rice gives you tang, texture, and real staying power. It works as meal prep, a quick family dinner, or a way to show off leftover rice. Give it a try tonight — press that tofu, crank up the heat, and enjoy the sizzle. If you make it, tell me how you topped yours (I’m betting on avocado)