Vegan Kimchi Fried Rice

by Adam Sobel

You'll relish every scrumptious morsel of this delectable vegan kimchi fried rice (or kimchi bokkeum bap), bursting with bold and savory flavors. It's a simple yet impressive way to transform leftover rice into a gluten-free, plant-based dish that’s a nutritional powerhouse, and also satisfyingly spicy. Check out the complete step-by-step guide to making this Vegan Kimchi Fried Rice, along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.


14 oz. Extra firm tofu, drained

4 teaspoons olive oil

1 tablespoon tamari (use gluten-free if needed)

3 tablespoons sesame oil

2 scallions, chopped into ½ inch sections

1 pack enoki mushrooms (200 grams), roughly chopped

1 cup bean sprouts (optional)

2 cloves minced garlic

⅔ cup chopped vegan kimchi with juice

4 cups cooked short grain rice (white or brown as desired)

2-3 tablespoons of gochujang (according to your preference for spice)

1 ½ teaspoons date syrup or maple syrup

1 tablespoon toasted white or black sesame seeds to garnish

Extra beansprouts (optional) to garnish

Roasted seasoned seaweed (nori), cut into thin strips

Thinly sliced scallions to garnish

  1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Pat the tofu dry with a paper towel and dice it into 1 cm cubes. Mix together the diced tofu, olive oil and tablespoon of tamari in a bowl, and then spread it out in a single layer on a parchment paper lined baking pan. Roast the tofu for 25 minutes until firm and golden brown.
  2. Heat a wok or large cast iron skillet over a high flame for 90 seconds. Add the sesame oil, and allow it to heat fully for 60 seconds. Add the scallions, enoki mushrooms, beansprouts, and garlic to the pan and sauté, stirring for 2-3 minutes until the scallions and beansprouts show signs of wilting.
  3. Add the kimchi and roasted tofu. Continue sautéing for 2 minutes until fragrant.
  4. Add the rice, date syrup, and gochujang. Continue sautéing, stirring regularly for 3 minutes until the rice is heated throughout.
  5. When serving, garnish with toasted sesame seeds, extra beansprouts, thinly cut seasoned seaweed, and scallions.

  1. Use day-old leftover short-grain rice. Or at least use rice which has at least cooled to room temperature so it doesn’t become mushy when stir fried.
  2. This Vegan Kimchi Fried Rice recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey. Find more of Adam’s recipes on Facebook and Instagram.

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