Vegan Korean Fried Rice

Looking for a quick, flavorful, and satisfying weeknight meal? This vegan Korean fried rice is the answer. Packed with spicy gochujang, tangy kimchi, and crisp vegetables, it brings the bold, aromatic flavors of Korea straight to your kitchen. Best of all, it’s a one-pan dish that’s budget-friendly, customizable, and ready in under 30 minutes.

Whether you’re new to Korean cooking or already love the punchy flavor of gochujang and sesame, this recipe is a delicious way to enjoy a plant-based spin on a comfort food favorite.

Ingredients

Here’s everything you’ll need to make this vibrant fried rice:

2 tablespoons sesame oil
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup chopped kimchi
2 cups cooked and cooled white rice (day-old rice works best)
1 small carrot, grated
1/2 cup zucchini, diced
1/2 cup mushrooms, sliced
2 green onions, chopped
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon gochujang (Korean chili paste)
1 teaspoon rice vinegar
1 tablespoon toasted sesame seeds
1 fried egg per serving (optional – omit for a fully vegan version)

Step-by-Step Instructions

Step 1: Build the Flavor Base

Heat sesame oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.

Step 2: Add the Kimchi

Stir in chopped kimchi and cook for another 2–3 minutes. This deepens the flavor and gives the dish its signature tang.

Step 3: Cook the Vegetables

Add carrot, zucchini, and mushrooms. Stir-fry for about 5 minutes, until tender but still crisp.

Step 4: Add the Rice

Break up clumps of cooked rice and toss it into the pan. Stir well to combine with the vegetables.

Step 5: Season the Rice

Pour in soy sauce, gochujang, and rice vinegar. Stir until everything is evenly coated and the rice is slightly crispy.

Step 6: Garnish and Serve

Remove from heat and sprinkle with green onions and toasted sesame seeds. For extra richness, top with a fried egg—or leave it off to keep this dish fully vegan.

Tips for the Best Vegan Korean Fried Rice

Use Day-Old Rice: Cold, leftover rice fries better than freshly cooked rice and prevents mushiness.
High Heat is Key: Don’t overcrowd the pan—cook in batches if needed to keep everything crisp.
Layer Flavors: Garlic and onion should go in first to infuse the oil with flavor.
Finish Fresh: Add sesame oil and green onions at the end to preserve their aroma.
Customize It: Swap in tofu, edamame, or peas for extra protein, or increase gochujang for more heat.

Serving Suggestions

This vegan Korean fried rice is satisfying on its own but pairs beautifully with:

Extra kimchi on the side for tang and spice
A bowl of miso or doenjang soup
A light cucumber salad for crunch
Green tea or a chilled Korean beer to balance the spice

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days. Reheat in a skillet with a little oil to keep the texture crisp.
Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat on the stove.

Conclusion

This vegan Korean fried rice is bold, comforting, and incredibly versatile. With its balance of spice, tang, and umami, it’s a dish that will quickly become part of your weekly menu. Whether you’re vegan, vegetarian, or simply love Asian-inspired flavors, this recipe delivers big taste with minimal effort.

Give it a try, share it with friends, and enjoy a little taste of Korea in your own home kitchen!

Ingredients