Skip to main content
Epicurious
Cookbooks

Kimchi Fried Rice

By Judy Joo

4.0

(4)

Two bowls of Kimchi Fried Rice with a bowl of kimchi and two glasses of beer on the side.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.

Ingredients

1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt

Preparation

  1. Step 1

    Cook the basmati rice according to the package instructions and leave to one side. 

    Step 2

    In a non-stick pan set over a medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste.

Image may contain: Bowl, Food, Meal, Advertisement, Poster, Dish, Flyer, Paper, Brochure, and Soup Bowl
From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved. Buy the full book from Amazon.
TagsFried RiceKoreanEast AsianAsianRiceRice & GrainsSideMainDinnerVeganVegetarianNut FreeGluten FreeCookbooks

See Related Recipes and Cooking Tips

Read More
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.