Kimchi Fried Rice with Tofu

Lunch + Dinner
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September 22, 2021
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Make this kimchi fried rice with tofu for your next meatless Monday.  Topped with a fried egg, this recipe can also satisfy your next craving for takeout!

Kimchi fried rice

Surprisingly, I did not discover kimchi until I went on a work trip to Hong Kong a couple of years ago.  I met a colleague on this trip who is from South Korea.  She took me for lunch at a traditional Korean restaurant near our office.  

At lunch, our meals arrived, along with bowls of traditional Korean condiments.  I had never tried Korean cuisine before this and was completely out of my comfort zone.  I asked my colleague what each item placed before me was.  This was when I was introduced to kimchi.

She explained to me that kimchi is a staple of Korean cuisine and is used as a condiment added to many dishes.  Kimchi is also a main ingredient in a variety of soups and other dishes common in Korean cooking.

kimchi fried rice ingredients

What Kimchi Is

As I explained above, kimchi is a staple in Korean cuisine.  It is a spicy, yet sour dish that is made of salted and fermented vegetables and typically includes cabbage and Korean radishes.  The fermenting process gives kimchi some incredible health benefits, including but not limited to:

  • Contains healthy bacteria, including probiotics, to promote a healthy gut.
  • Lowers cholesterol.
  • Is nutrient dense with a very low calorie count.
  • Includes ingredients and active compounds that may help to fight inflammation.

How to Serve Kimchi

Kimchi is an extremely versatile condiment, and can be served many ways.  While my favorite way to serve it is in this kimchi fried rice with tofu, here are some other ideas:

  • Add it to savory pancakes or fritters.
  • Eat it as is - only if you like some spice!
  • Add it to your favorite style of egg.  I prefer a sunny side up egg, to let the yolk ooze onto the kimchi and balance the spices out.
  • Incorporate it into your next dumpling filling.
  • Add it to some noodles for a spicy bowl.

There are many more ways to incorporate kimchi into your diet.  Experiment and have fun trying the results!

Kimchi fried rice

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Kimchi Fried Rice with Tofu

Make this kimchi fried rice with tofu for your next meatless Monday. Topped with a fried egg, this recipe can also satisfy your next craving for takeout!

Author:
Kirsten
Servings:
6
Prep Time:
15
Cooking Time:
40

Ingredients

  • 1 cup brown basmati rice (dry)
  • 1 package of extra firm tofu (350g), cut into 18 equal pieces
  • 2 tbsp cornstarch
  • 4 tsp sesame oil
  • 1 medium white onion, chopped finely
  • 3 tbsp ginger, chopped finely
  • 3 cloves garlic, crushed
  • 2 bok choy bundles, chopped, leafy tops separated from the bottoms
  • 1 cup mixed vegetables (carrots, peas, and corn), thawed
  • 1 cup shelled edamame beans (thawed if frozen)
  • 3 tbsp soy sauce (or coconut aminos for gluten free)
  • 1/2 tsp gochujang (use red chili paste as a substitute)
  • 1 cup kimchi
  • 6 sunny side up eggs
  • 3 scallions, chopped fine (for serving)
  • sesame seeds (for serving)

Instructions

  1. Cook brown rice according to package instructions.
  2. In a bowl, coat tofu slices with a thin layer of cornstarch.
  3. Heat a large non-stick skillet and add 2 tsp of sesame oil.  Add the tofu slices and brown on all sides, approximately 3 to 5 minutes per side.
  4. Once tofu is browned on all sides, set aside on a paper towel lined plate.  Set skillet aside for later to cook the eggs for serving.
  5. Heat a large wok and add 1 tsp sesame oil.  Add onion, ginger, and garlic.  Sauté until onion is softened, approximately 3 minutes.
  6. Add chopped bok choy bottoms and sauté until bok choy bottoms have softened, approximately 4 minutes.
  7. Add mixed vegetables and edamame beans.  Add soy sauce (or coconut aminos for gluten free), and gochujang sauce.  Sauté for another 2 minutes.
  8. Add bok choy tops and cook until wilted, approximately 3 minutes.
  9. Add kimchi and cook until heated through, about 2 minutes.
  10. Add cooked brown rice to wok and stir to combine all ingredients.  Cook for another 5 minutes.
  11. Heat the non-stick skillet and add 1 tsp sesame oil.  Carefully crack each egg onto the skillet and cook the eggs sunny side up.
  12. Serve the rice in a bowl, with 3 pieces of tofu and 1 sunny side up egg.  Sprinkle with sesame seeds and chopped scallions to taste.

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Hey, I’m Kirsten!

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