Vegetarian Kimchi Fried Rice

Kimchi fried rice with fried egg on top

5 from 1 reviews

Vegetarian Kimchi Fried Rice is filling, comforting, and easy to make. The key is to make sure you buy (or you can make) a vegan or vegetarian kimchi, since traditional kimchi often has fish sauce.


  • 2 tablespoons canola oil, plus additional if needed for eggs
  • 3 cloves garlic, minced
  • 1 tablespoon fresh crushed or minced ginger
  • 2-3 cups cooked rice, day old is preferred
  • 12 oz bag frozen veggies, such as peas and carrots
  • 1 cup vegetarian kimchi
  • 2 tablespoons low sodium soy sauce
  • 4 eggs, optional
  • Sriracha, sesame seeds, sliced green onions, optional for topping


  1. Cook Aromatics - In a large skillet, heat the oil over medium-high heat. Add the garlic and ginger and sauté for about a minute until fragrant.
  2. Fry Rice and VeggiesAdd the rice, peas and carrots, soy sauce, and kimchi to the skillet. Mix everything up and stir fry until everything is sizzling, hot, and combined. Add additional soy sauce, if needed.
  3. Scrambled Eggs - Optional - Make a well in the center of the mixture. You can add a tiny bit more of oil if you're worried about sticking. Beat the eggs in a separate bowl and add to the well that you made. Scramble in the center of the pan then mix with rice mixture.
  4. Fried Eggs - Optional - Either use a separate nonstick skillet or remove fried rice and use same skillet. Heat a little bit of oil, if needed, and fry eggs to desired doneness. I love a runny yolk mixed with the rice!
  5. Serve - Serve as you like! Sriracha, sesame seeds, green onions. All good! Enjoy!


Leftovers can be stored in the fridge for up to 4 days.

Many store-bought Kimchi contains fish sauce or shrimp paste, so make sure to check the label to ensure it's vegetarian-friendly


Keywords: Kimchi Fried Rice