Vegan Kimchi Fried Rice with Smoky Tempeh & Broccoli

Vegan Kimchi Fried Rice with Smoky Tempeh & Broccoli

Vegan kimchi fried rice with smoky tempeh and broccoli is a simple meal that can be served whenever of the day. Hearty, spicy, and scrumptious!

An overhead shot of vegan kimchi fried rice cooking in a stainless steel sauté pan with a black silicone spatula sticking out of the pan.

Two photos: An up close shot of a cake of tempeh + an overhead shot of a stainless steel steamer basket with broccoli and cubed tempeh on it.

In the middle of all the cookies, mixed drink dishes and grand vacation mains, could not you utilize a fast, pantry-friendly dish that’s fantastic for breakfast, lunch or supper? How’s my sales pitch?:D I believed I ‘d appear with something a bit simpler to keep you well-fed in those minutes. Possibly you’re tired from shopping, somewhat hungover/just tired from last night’s celebration, or you’re simply trying to find a healthy supper break.

This kimchi fried rice is incredibly hearty, spicy, slightly cool, protein-rich, and easy to prepare. It counts on cold remaining rice for the ideal texture, so that is one element you’ll need to plan. I utilize brown basmati since that’s the only rice I have on hand nowadays. Any rice is great though. A great deal of business kimchi has fish-based parts. If you are 100% plant-based, examine labels or make your own if you have a couple of additional weeks to spare! I like Wildbrine’s vegan kimchi if you’re thinking about purchasing one.

Kimchi fried rice is usually served with eggs in the mix, however because I’m allergic (and likewise absolutely plant-based haha), I chose some scorched tempeh as our huge time protein part. It gets a light steam prior to a journey in the sauté pan with garlic, smoked paprika, salt, and maple syrup. Simply choosing that meaty/fake bacon-y ambiance.

I discover this meal reassuring in a great deal of methods. It rests on my preferred food group: hella carbohydrates. It’s an overall flavour bomb. It includes a great deal of kitchen components along with fresh foods that I usually keep on hand all the time (broccoli, green onions, tempeh). It’s likewise prepared in less than thirty minutes. Often the important things that you can make the fastest is the most calming and gratifying alternative. I can confess that it’s very little of a looker, however guy is it excellent! Take pleasure in, pals.

An overhead shot of ingredients for vegan kimchi fried rice on a white background.

An up close shot of tamari and sesame oil being poured into a stainless steel sauté pan filled with cooked rice.

An overhead shot of vegan kimchi fried rice in a grey bowl on a white background. A black fork is sticking out of the bowl and there is a grey linen napkin nearby. The dish is garnished with sliced green onions.

A 3/4 angle shot of vegan kimchi fried rice in a grey bowl on a white background. A black fork is sticking out of the bowl and there is a grey linen napkin nearby. The dish is garnished with sliced green onions.

Vegan Kimchi Fried Rice with Smoky Tempeh & Broccoli

PREPARATION TIME 10 minutes COOK TIME 20 minutes OVERALL TIME 30 minutes

Course Breakfast, Main Dish Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2 -3

Author: Laura Wright


  • 2 cups broccoli florets
  • 1 8-oz block tempeh, cut into 1-inch pieces
  • 2 tablespoons avocado oil, divided
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • sea salt, to taste
  • 1/3– 1/2 cup vegan kimchi, drained pipes (reserve the juice) and sliced
  • 1 1/2 cups prepared wild rice
  • 2 teaspoons chili paste, or to taste
  • 1 teaspoon gluten-free tamari soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 green onions, very finely sliced


  • Obtain a big pot with a tight-fitting cover and a cleaner basket that will fit within. Put 2 inches of water into the pot, protect the cover, and bring the water to a boil over medium-high heat.
  • Organize the tempeh and broccoli in the cleaner basket, with each active ingredient using up its own particular half of the basket. Drop the cleaner basket into the pot, protect the cover, and steam for 10 minutes. When the time is up, thoroughly get rid of cleaner basket from the pot and reserved.
  • Heat a big frying pan over medium-high heat. Include half of the avocado oil to the frying pan. Include the steamed tempeh pieces to the frying pan and stir with a spatula. Keep sauteing and stirring the tempeh till golden brown edges begin to appear, about 5 minutes. Include the garlic, smoked paprika, maple syrup, and a pinch of salt to the frying pan and stir till aromatic, about 10-20 seconds. Do not let the garlic burn.
  • Scrape the tempeh out of the frying pan into a little bowl and cover with a towel.
  • Eliminate the frying pan if required and return it to the heat with the staying avocado oil. Include the sliced kimchi to the frying pan and saute till kimchi is somewhat browned, dried, and aromatic, about 1 minute. Include the rice to the frying pan and stir, separating the clumps with your spatula.
  • In a little bowl, blend together a tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil. Include this mix to the frying pan and stir. Raise the heat to high. Keep stirring till the rice stops sticking and is somewhat browned. Include the steamed broccoli and smoky tempeh to the frying pan and stir. Examine the flavoring. To serve, divide the fried rice in between 2 bowls and leading with green onions.


  • Kimchi differs in saltiness, so do not hesitate to include more tamari at the end of the cooking procedure if the flavour does not appear as well-rounded as it should.
  • If you prevent soy, you can utilize coconut aminos for the tamari. When it comes to the tempeh, fingers crossed you can discover hemp or grain-based choices near you. Smiling Hara Hempeh is an excellent one.
  • I merely leading mine with green onions, however you might include sprouts/microgreens or sliced cilantro.
  • Remaining rice from the night prior to or longer is crucial here. That’s how you get the browning on the rice.

Program Conceal 14 remarks

  • whitney

    I was simply questioning what to do with the broccoli in my refrigerator! This dish noise scrumptious! Reply

  • jo

    This is EXACTLY the type of meal I’m trying to find today. Satisfying, scrumptious, healthy and hearty. Reply

  • Justine

    Love these dishes of yours, that fast to assemble therefore scrumptious, you are so innovative! You’re my fav food blog writer out there, keep doing what you’re doing and pleased vacations Laura! Reply

  • Emily

    I like kimchi fried rice, and this is the very best I have actually ever had. The tempeh is outrageous! Thanks a lot for sharing:-RRB- Reply

    • Laura

      So pleased that you enjoyed it! Thanks Emily:D
      – L Reply

  • Hannah

    Oh. My. Goodness! I made this last night for tea and it got rave evaluations. Healthy, scrumptious and fast to prepare. This dish is remarkable. You’re a genius! Thank you!:-RRB- Reply

  • John

    Late to the video game, I understand however simply made this tonight. Didn’t have actually broccoli so made with smoked tofu, sugar snaps and cavalo nero, scrumptious!:-RRB- more kimchi dishes, please! Reply

  • Katie

    I believe I have actually made this dishes upwards of 5 times now. It’s a simple weeknight meal and the leftovers are fantastic the next day for lunch. Really delicious! Reply

  • Nicole Becker

    Hello There Laura. Thanks for the amazing dish! I was questioning what brand name of chili paste you utilize? Have you discovered an excellent one in Canada without additives/preservatives? Thanks! Reply

    • Laura

      I simply utilize the traditional chili garlic sauce, ingredients and all. Omnivore’s Cookbook has a fantastic dish to do it yourself if you’re up for it:
      – L Reply

      • Nicole Becker

        Thanks !! I will absolutely attempt this when I can get my hands on red jalapenos!

  • Maddie

    5 stars
    So excellent! Never ever believed to put kimchi in fried rice! Thanks for an indulgent, healthy dish! I did include more sesame oil and tamari at the end. Reply

  • Lauren

    I lastly had all the components for this after having it bookmarked for ages and “taste bomb” is dead-on. The method the rice and broccoli take in all the goodness of the sauce and kimchi … it’s addicting. I’m not vegan so I rushed an egg into the mix for additional bulk and protein and is so gooooood.

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