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Vegan Kimchi Fried Rice

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Vegan Kimchi Fried Rice
  • 2 Servings
  • 15 mins Prep Time
  • 1 hr mins Total Time


2 tbsp of vegetable oil
1 tsp of sesame oil
1 yellow onion, diced
2 medium carrots, diced (about 1 cup)
3 cloves garlic
1 cup green peas
2 cups cooked brown rice
1 or 2 tsp of soy sauce
1/4 cup green onions, sliced
1 cup of Nasoya Vegan Kimchi, Spicy or Mild
2 tbsp of kimchi juice (from the jar of kimchi)
1 cup of Nasoya Teriyaki Baked tofu, cubed


  1. Grease a large skillet with oil. Place over medium heat.
  2. Add onion and cook for 5-7 minutes, until slightly tender.
  3. Add carrots and stir for 8-10 min until vegetables are tender.
  4. Add garlic for 1 min and stir.
  5. Add peas, kimchi, and kimchi juice. Stir to combine and cook for 5 min until all vegetables are heated through.
  6. Add rice and cubed tofu. Fold vegetables into rice and cook for 3-5 min until rice is heated through.
  7. Add soy sauce and sesame oil and stir. Garnish of green onions and extra kimchi (optional).

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!