Main Dishes

January 6, 2022

Kimchi Fried Rice with Slightly Crispy Crumbly Tofu

I can’t even begin to tell you how much I love this dish. It has such a unique bold taste, it is definitely different from your typical fried rice in the best way.

The kimchi gives it a tangy flavor and when mixed with soy sauce, korean chili flakes, gochujang sauce, and additional vegetables it is the ultimate dish! You won’t need to resort to that local chinese takeout restaurant like you normally would.

One of the best parts about this dish is that it’s great for breakfast, lunch or dinner. Especially with the fried sunny side up egg on top. Having rice for breakfast is one of my favorite pastimes, I don’t do it all the time. But, when I do, it’s so satisfying. When you add that runny egg on top and let the yolks drip into the rice it will make your tummy so happy and full.

This is one of those meals that is quick and easy. Although it might seem like there are alot of moving parts, don’t let that intimidate you. It’s mostly prep in the beginning and once you’ve made it through that, cooking the dish itself is a breeze! It takes no more than 30 minutes. Plus, you will be able to feed your whole family! It’s also a meal you can make in bulk and then save the rest for later.

So, next time you are craving take out, need that extra boost of veggies on veggies or  are looking for a meatless Asian dish, resort to this! It’s an indulgent meal without the guilt!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I love to see your Pretty Plate and hear from you!

Kimchi Fried Rice with Slightly Crispy Crumbly Tofu

I think that we can all agree that nothing hits better than a warm bowl of homemade fried rice. Once you try it, this is sure to be a household favorite! It’s loaded with vegetables, flavor and slightly crispy crumbly tofu.

Prep:
20
min
cook:
20
min
total:
40
min
Author:

Michelle

Ingredients
  • 3 and ½ cups cooked rice, a few hours old
  • 1 Cup kimchi with juice, chopped
  • 1 TBSP minced garlic
  • 1 stalk green onion, white and green parts
  • ½ cup baby corn, sliced
  • ½ cup shiitake mushrooms, chopped
  • ¼ cup sweet onion, minced
  • ½ TSP korean chili flakes, mother in laws
  • ½ block extra firm tofu, crumbled
  • 2 TSP sesame oil, divided
  • 1 TBSP low sodium soy sauce
  • 4 TBSP gochujang sauce, divided
  • Salt and pepper to taste
  • Sunny side up fried egg on top for serving with
  • Furikake seasoning for garnish
Instructions
  1. Start by cooking your jasmine rice according to the package in the morning or at least a few hours in advance. When done, let it sit out at room temperature.
  2. Remove your tofu from its package and drain. Place on a set of paper towels and then place another set of paper towels top. Place a heavy object on the top to press down and drain your tofu block even more. Let it sit like this for about 20-30 minutes.
  3. While your tofu is draining,prep your remaining ingredients: chop your kimchi, slice your baby corn into pieces, mince your sweet onion, chop your shiitake mushrooms, thinly slice your green onion and mince your garlic. Place all items in individual bowls.
  4. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Spray with non-stick spray. Set aside.
  5. Crumble your drained tofu into small fine pieces, almost like scrambled eggs. Place in a bowl. Add 1 TSP sesame oil and 2 TBSP gochujang sauce, mix well. Transfer to your prepared baking sheet and bake at 400 for 25 minutes.
  6. While tofu is baking, begin making your fried rice. Start by heating 1 TBSP sesame oil in a wok over medium heat, add in your sweet onion and saute for 2-3 minutes until fragrant. Next, add in your prepared mushrooms, baby corn and minced garlic. Saute again for another 5 minutes. Sprinkle it with salt and pepper to your liking.
  7. Add in your kimchi and mix well with all other ingredients. Cook for another 3-5 minutes.
  8. Add in your cooked rice followed by your prepared green onions. Before mixing add in your korean chili flakes, 1 TBSP soy sauce and 2 TBSP gochujang sauce. Mix well and cook over medium to low heat for 5-10 minutes. Then, remove from heat.
  9. When tofu is done, remove from heat and transfer to your kimchi fried rice and mix everything together.
  10. While it cools down, make your fried egg if desired to add on top.
  11. Garnish with furikake seasoning or sesame seeds and sliced seaweed. Serve right away.
  12. ENJOY!
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Kevin
October 19, 2021
So delicious!