Vegan Kimchi Fried Rice

A simple and customizable kimchi fried rice ready in just 30 minutes! It is spicy, smoky, and tangy — not for the faint hearted.

Of course, you can’t have vegan kimchi fried rice without some Spicy Pan-Fried Maitake Mushrooms.

The Brussels Sprouts

Brussels Sprouts are probably one of the my favorite vegetables to roast of all time. They may seem unfamiliar and look intimidating but don’t be afraid to use them in your cooking! You simply cut them in half, toss them in oil, and roast away in a very hot oven.

They are a great source of healthy nutrients such as antioxidants, fiber, and vitamins. So next time you’re at the grocery store, remember to pick some up.

On a side note, I haven’t seen many people combine brussels sprouts and kimchi, but it’s quite the combination. Perhaps I’ll come up with a Brussel Sprouts Kimchi recipe one day. By the time you’re reading this, I may have already came up with it! (click the HERE for recipe).

The Rice

The key to making great Kimchi Fried Rice is the none other than the rice. You probably already know this, but always use leftover cooked rice! After keeping rice in the fridge for 1-2 days, the rice will harden and make it much easier to achieve that desired stir-fry texture. Freshly cooked rice, on the other hand, has a more glutenous texture that you wouldn’t want for your stir-fry.

Simple and Customizable

A great thing about this kimchi fried rice recipe is that you can customize it to your liking! Feel free to add anything you would like. Some pantry items that go great with kimchi fried rice are peas, mushrooms, bell peppers, carrots, asparagus (chopped into dices), and tofu.

Vegan Kimchi Fried Rice

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Recipe by George L. Course: DinnerCuisine: KoreanDifficulty: Easy


Prep time


Cooking time




  • Kimchi Fried Rice
  • 1.5 cups leftover white rice

  • 1 cup vegan kimchi, roughly chopped

  • 1 tablespoon sesame oil

  • 2 cloves garlic, finely minced

  • 3 tablespoons kimchi brine

  • 1-2 tablespoons gochujang

  • 1 scallion, thinly sliced

  • 1/4 teaspoon gochugaru (more if you love spicy)

  • dried seaweed flakes, for topping (optional)

  • black sesame seeds, for topping (optional)

  • Roasted Brussels Sprouts
  • 15 small -medium sized brussel sprouts, halved

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt


  • Pre-heat the oven to 450 degrees F (232 degrees C). Prepare the brussel sprouts. First, slice each brussels sprout in half.
  • Put all of the brussels sprouts in a mixing bowl and toss with olive oil and salt. Roast in the oven for 20-25 minutes.
  • Prepare all the other ingredients for the fried rice. Start by roughly chopping the kimchi. Slice the scallions and mince the garlic as well.
  • In a pan, heat up the sesame oil on medium-high heat. Fry the garlic until fragrant, about 1 minute.
  • Fry the kimchi along with the kimchi brine and gochugaru.
  • Add the leftover rice, followed by the gochujang. Fry for around 7 more minutes. Occasionally just let the fried rice fry idly in the pan to create a crispy bottom layer. Once the fried rice is done, the brussels sprouts should be done as well. Enjoy! 🙂

Did you make this recipe? I’d love to see your recreations!

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