Kimchi Fried Rice

Healthy, gut-friendly, savory, and deeply flavorful, vegetarian kimchi fried rice is easy to make.

And wonderful way to use up the vegetables hanging out in your fridge and leftover rice. To make this kimchi fried rice richer and more substantial, top it with a fried egg (pasture-raised, of course). It’s also added protein. If you’re vegan, skip the egg, there’s plenty of protein in the broccoli, kale, and brown rice. Kimchi is naturally fermented and great for bolstering gut health. It’s also spicy and very flavorful. I like this brand. It’s completely natural, vegan, and kind of spicy. I use the whole container (18 oz.) which is about 2.25 cups. 

I use brown rice, which is higher in fiber, essential nutrients, and protein. And, because I like a big batch of fried rice for leftovers. It’s great in grain bowls for lunch and even breakfast. Just add fresh or roasted veggies and maybe more pickled veg. I cook about 2 cups of rice, which yields 5 to 6 cups. 

Add protein and rich depth to your kimchi fried rice, top it with a fried egg 

Vegetarian Kimchi Fried Rice

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Tania Van Pelt


  • 1 to 2 tablespoons canola or vegetable oil
  • 2 cloves fresh garlic minced
  • 1 cup kale shredded in ribbons
  • 1 cup broccoli florets
  • 5 scallions whites only, finely sliced, reserve the green parts for garnish
  • 2 cups naturally fermented kimchi if necessary, chopped
  • 1 to 2 tablespoons gochujang Korean chili paste
  • 5 to 6 cups cooked short-grain brown rice
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • Sea salt to taste
  • 1 fried egg per person, to serve on top
  • 5 scallion greens to garnish
  • Fresh cilantro chopped, to garnish


  1. Heat canola or vegetable oil in a large, deep frying pan over high heat. Then add the garlic, cook until fragrant, about a minute, then add the shredded kale and broccoli, and cook, stirring frequently, for several minutes until the broccoli begins to look nearly cooked. Add more oil if necessary. Add the scallion whites, and cook while stirring for 1 to 2 minutes. Next add kimchi and kochujang, and cook while stirring for 3 minutes until the kimchi starts to soften.
  2. Add the rice, sesame oil, and soy sauce. Then mix well until the rice is coated with the kimchi.
  3. Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Season with salt, to taste.
  4. Serve topped with a fried egg and garnished with scallions and fresh cilantro.

Recipe Notes

You can add whatever vegetables you prefer, shredded carrots, shelled edamame, peas, cauliflower, mustard greens, spinach would all work well in this dish.