Kimchi Fried Rice with Crispy Tofu
Ingredients
Fried rice
- 2 tbsp sesame oil
- 1 small white onion - diced
- 2 cloves garlic - minced
- 2 tsp fresh ginger - minced
- 1 cup kimchi - chopped
- 1 cup mixed frozen peas and carrots
- 3 cups leftover rice
- 2 tbsp kimchi juice
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 2 eggs
- 2 scallions - chopped
- 2 tbsp sesame seeds for topping
Tofu
- 1 16oz package of tofu - drained and pressed and cut into cubes
- 1 tsp sea salt
- ground pepper
Preparation
In a small bowl, whisk together kimchi juice, soy sauce, gochujang, and sesame oil. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Once hot, add onion and sauté for 2 minutes until crisp-tender. Add garlic and ginger and cook for an additional minute.
Add the kimchi and peas and carrots. Stir-fry for 4 minutes until everything is tender.
Stir in rice and sauce. Mix thoroughly until well combined. Make a well in the center of the skillet, crack eggs into it, scramble until cooked, then stir into the rice. Cook for 3 minutes until warmed through.
Serve immediately with chopped scallions and sesame seeds.
Tofu cooking
Preheat oven to 375 degrees and line a sheet tray with parchment paper. Season tofu with salt and pepper. Heat a large skillet over medium heat, spray with cooking spray, and add tofu cubes. Cook each side for 1-2 minutes until golden brown and crispy, doing this in batches if necessary. Transfer to the sheet tray and bake for 10-15 minutes until firm and crispy.
