Packed full of flavour this kimchi fried rice is a dinner hero for when you are short on time. It is a Korean dish that’s perfect for using up left over rice as it cooks best with day (or two) old refrigerated rice. And if your kimchi is starting to get a little ripe, again, this is a great dish for utilising those last bits before they end up in the compost. You see, when you cook the kimchi it mellows out a little while still delivering that delicious umami and zing we all love it for. The rice and kimchi together with simple plant based staples like garlic and tofu allows you to put a well balanced meal on the table in minutes. If you’re feeling fancy and for even more goodness you can go to town on the toppings like I often do. While it is delicious right out of the pan things like toasted seaweed, sesame seeds and avocado really brings this fried rice to a whole other level. Try it!

Malin x


This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Vegan Caesar Salad, Cauliflower and Chickpea Coconut Curry and Roasted Tomato and Garlic Spaghetti.

Vegan Kimchi Fried Rice

Serves 4.


Rapeseed oil, for frying

1 block (roughly 250 g) smoked tofu

3 garlic cloves, finely chopped

1 tbsp gochujang, optional

2 cups vegan red kimchi

3 cups cooked and refrigerated day old rice, left overs are perfect

1 tbsp soy sauce

0,5 tsp sesame oil

Top with:

2 avocados, halved and sliced thinly

2-3 spring onions, sliced

Toasted sesame seeds

Nori sprinkles or cut up toasted nori seaweed

Lime wedges

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