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+ servings

Vegetarian Kimchi Fried Rice

This dish is a high protein dinner meal that is easy to whip up in a flash and is freezer and budget friendly!
Course Dinner, Lunch
Cuisine Asian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 506kcal


  • 1 cup long grain brown rice
  • 2 tsp Ginger minced
  • 2 tsp Garlic minced
  • Small onion chopped
  • 1 cup Mushroom chopped
  • 1 cup snap peas
  • 1 cup of shredded carrot
  • 1 tbsp soy sauce or tamari
  • 2 cups Bokchoy chopped
  • 1 tbsp Kimchi juice
  • 1/2 cup Kimchi
  • 2 eggs
  • 1 cup Edamame
  • 1 tbsp Gochujang
  • 1 tbsp Sesame oil


  • Green onion
  • Nori sheets
  • Sesame seeds
  • Cashews
  • Fried egg


  • Cook rice according to instructions (for best results use rice that has been cooked the day before).
  • Add 1 tbsp of oil to pan and sautee onion until soft (3-5 mins). Add garlic and ginger and sautee for another 2 minutes until fragrant.
  • Add mushroom, snap peas, shredded carrot, tamari, and Gochujang. Sautee until vibrant (3 minutes)
  • Add bok choy and cook until wilted. Then add kimchi juice and kimchi to pan plus 1 tbsp of sesame oil and combine.
  • Add 2 eggs to a small bowl and mix until combined. Slowly add to pan, mixing while pouring so that it doesn’t scramble.
  • Turn off the heat, and add edamame and rice. Stir everything together until well combined.
  • Top with green onion, nori, cashews, sesame seed, and a fried egg.


Calories: 506kcal | Carbohydrates: 87g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 233mg | Potassium: 801mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7303IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 4mg