Gluten-Free Kimchi Fried Rice
By the Gluten Free Recipes team ·
This vibrant gluten-free kimchi fried rice bursts with tangy, spicy flavors and satisfying textures. Perfectly cooked rice is stir-fried with savory kimchi, your choice of protein, and crisp vegetables for a quick and flavorful meal.
At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 11 ingredients — including cooked and chilled rice, chopped gluten-free kimchi, protein of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Kimchi Fried Rice: When preparing this lunch recipe, always verify that all ingredients, especially packaged and processed items like kimchi and tamari, are certified gluten-free. Be mindful of shared cooking surfaces and utensils to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Kimchi Fried Rice: This recipe is naturally gluten-free, relying on certified gluten-free kimchi and tamari. It avoids all gluten-containing grains.
Ingredients
- 3 cups cooked and chilled rice (day-old is best)
- 1 cup chopped gluten-free kimchi
- 1 cup protein of choice (cubed chicken, shrimp, firm tofu, or chickpeas)
- 2 cups mixed fresh vegetables, chopped (e.g., carrots, peas, bell peppers, spinach)
- 2 tbsp gluten-free tamari or gluten-free tamari alternative
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp neutral cooking oil (like avocado or canola)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 large eggs, lightly beaten (optional)
Instructions
- 1
Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn them. If using eggs, push the garlic and ginger to one side of the pan and pour in the beaten eggs, scrambling them until just cooked, then break them up and mix with the aromatics.
- 2
Add your chosen protein to the skillet and cook until it's nearly done, about 3-5 minutes for shrimp or chicken, or until tofu is golden brown. If using chickpeas, add them in the next step. Stir everything together to combine.
- 3
Add the chopped fresh vegetables to the skillet and stir-fry for about 3-4 minutes until they are tender-crisp. Next, add the cooked and chilled rice and the chopped gluten-free kimchi. Break up any clumps of rice and stir well to distribute the ingredients evenly.
- 4
Pour the gluten-free tamari and rice vinegar over the rice mixture. Drizzle with sesame oil and toss everything together vigorously for about 5-7 minutes, allowing the rice to toast slightly and the flavors to meld. The rice should become slightly crispy and heated through.
- 5
Taste and adjust seasoning if needed. Serve the gluten-free kimchi fried rice immediately, garnished with extra kimchi or green onions if desired. The total cooking time should be around 20 minutes.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
