Easy Korean Veggie Fried Rice (Quick & Healthy)

Craving something bold, savory, and veggie-loaded?

Korean Veggie Fried Rice (known as bokkeumbap) is the answer.

This dish is quick & easy, adaptable, and packs a punch of flavor in every bite. Whether you’re new to Korean cuisine or just looking for a meatless dinner idea that doesn’t skimp on taste, this plant-powered fried rice checks all the boxes.

It’s ready in 30 minutes, perfect for meal prep, and loaded with nutritious veggies.

Let’s get into this easy and delicious Korean-inspired dish that you’ll want to make on repeat.

What Is Korean Veggie Fried Rice?

Korean veggie fried rice, or yachae bokkeumbap, is a flavorful rice dish stir-fried with vegetables and seasoned with iconic Korean ingredients like gochujang and sesame oil. Unlike Chinese-style fried rice, Korean versions are often spicier, richer in umami, and more rustic in texture.

Here’s what sets it apart:

• Bokkeumbap typically uses day-old rice for better texture and slight crispiness.
• Gochujang adds a savory, spicy depth that sets it apart from soy-sauce-only variations.
• It often incorporates kimchi, tofu, or leftover side dishes for convenience and bold flavor.
• It’s traditionally served with a fried egg on top, though it’s easily made vegan.

This dish embodies the Korean concept of banchan—using small portions of various vegetables and leftovers to create something greater than the sum of its parts.

Ingredients You’ll Need (And Substitutions)

To keep this dish accessible and adaptable, here’s a breakdown of the main ingredients with easy substitutions.

Core ingredients:

• Cooked rice: Day-old short- or medium-grain rice is best for texture.
• Vegetables: Onion, garlic, carrot, zucchini, bell peppers, and peas work beautifully.
• Gochujang: Korean chili paste is the heart of the flavor. Adjust based on heat preference.
• Soy sauce: For umami depth. Use tamari for a gluten-free option.
• Sesame oil: Adds toasty richness and a signature nutty finish.
• Green onions and sesame seeds: For garnish and extra flavor.

Optional additions:

• Tofu: For added protein and texture.
• Kimchi: Adds funk, spice, and crunch—ensure it’s vegan if needed.
• Mushrooms: Shiitake or button mushrooms enhance the umami profile.
• Egg or vegan egg: Adds richness (omit for vegan version).

How to Make Korean Veggie Fried Rice (Step-by-Step)

This dish comes together quickly, especially if you prep your vegetables and rice ahead of time.

Step-by-step guide:

1. Prep your rice: Use cold, day-old rice for best results. Fresh rice will turn mushy.
2. Stir-fry aromatics: Heat oil in a large skillet or wok. Sauté garlic, onion, and harder veggies like carrots first.
3. Add softer vegetables: Toss in zucchini, bell peppers, and peas. Cook until just tender.
4. Mix sauces: In a small bowl, combine gochujang, soy sauce, and a splash of water. Add the mixture to the pan and stir to coat the vegetables.
5. Add the rice: Crumble in the rice and stir well to coat every grain.
6. Crisp the rice: Let it sit untouched for 2–3 minutes to develop crispy edges, then stir again.
7. Finish with sesame oil: Drizzle sesame oil over the top and stir gently.
8. Garnish and serve: Top with chopped green onions, sesame seeds, and a fried or vegan egg if desired.

Customization Tips for Every Diet

Korean veggie fried rice is incredibly adaptable to fit any dietary need.

Try these variations:

• Vegan: Skip the egg and use tofu, tempeh, or edamame for protein.
• Gluten-free: Replace soy sauce with gluten-free tamari or coconut aminos.
• High-protein: Add crumbled tofu, chickpeas, or a plant-based meat substitute.
• Lower spice: Reduce the gochujang or substitute with mild chili sauce or ketchup.

Storage, Reheating, and Meal Prep Tips

This recipe is perfect for batch cooking and holds up well in the fridge.

Here’s how to keep it fresh:

• Storage: Store in airtight containers in the fridge for up to 4 days.
• Reheat: Warm in a skillet with a splash of water or sesame oil to revive the texture.
• Freezing: Yes, you can freeze it! Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep: Make a double batch and portion it out for weekday lunches.

What to Serve With Korean Veggie Fried Rice

Pairing this dish with classic Korean side dishes enhances the experience and adds variety.

Recommended sides:

• Kimchi: Spicy, fermented napa cabbage or radish.
• Pickled radish: Sweet and tangy balance to the heat.
• Seaweed salad: Light and refreshing contrast.
• Korean soups: Try tofu stew (soondubu jjigae) or miso soup.
• Drinks: Barley tea, sparkling water with citrus, or non-alcoholic soju cocktails.

Recipe FAQ’s

Can I use fresh rice instead of day-old?

Yes, but day-old rice works better as it’s less sticky and creates a better texture. If using fresh, spread it on a tray and cool it in the fridge for 15–20 minutes first.

What proteins can I add?

Tofu, tempeh, edamame, or a fried egg are all excellent choices. You can also add leftover grilled chicken or shrimp if not keeping it vegetarian.

Is gochujang very spicy?

Gochujang is moderately spicy with deep umami flavor. You can adjust the quantity based on your spice tolerance or dilute it with water or a bit of maple syrup.