Vegan Kimchi Fried Rice

Is kimchi vegan?

Kimchi traditionally is traditionally seasoned with fish sauce and/or salted shrimp. That being said, most kimchi I’ve found in supermarkets doesn’t contain either and is accidentally vegan and marked as vegan. My go-to is Yutaka and you can find it in most big supermarkets. Please be careful and check the ingredients of kimchi.

Vegan Kimchi Fried Rice

Servings 2


  • 2 tsp sesame oil
  • 2 cloves of garlic minced
  • 1 tsp minced ginger
  • 200 g silken tofu
  • 120 g shiitake mushrooms
  • 250 g cooked rice
  • 1 tbsp dark soy sauce or tamari
  • 100 g vegan kimchi
  • 4 spring onions
  • 150 g pak choi

To serve (optional)

  • Extra spring onion
  • Sesame seeds
  • Red chilli


  • Add the oil to a pan along with the garlic and ginger. Cook over a medium heat until soft. Drain the tofu and add to the pan. Mix well to crumble into smaller pieces. Fry until lightly golden on some edges.
  • Slice the mushrooms and add to the pan. Turn up the heat slightly and stir fry for a few minutes until the mushrooms are soft.
  • Add the rice and soy sauce. Mix well.
  • Roughly chop the kimchi and add to the pan, mixing everything together. Roughly chop the spring onion and pak choi and add. Stir for a few minutes until the pan choi is soft. You can add some of the liquid from the kimchi (I like a couple of tablespoons) and more soy sauce if needed. Serve, add toppings if using and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating