Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 2 cups cups cooked day-old rice
• 1 cup cup kimchi, chopped
• 2 tbsp tbsp kimchi juice
• 7 oz oz firm tofu, cubed
• 3 scallions, sliced
• 2 eggs
• 1 tbsp tbsp soy sauce
• 1 tbsp tbsp toasted sesame oil
• 1 tbsp tbsp vegetable oil
• 1 tsp tsp gochugaru (Korean chili flakes)(optional)
• 1 tsp tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep: chop the kimchi, cube the tofu, slice the scallions, and separate the scallion whites and greens (10 minutes).

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Pan-fry the tofu cubes 3-4 minutes until golden, then remove and set aside.

3. 3

   Add the kimchi and scallion whites to the skillet; stir-fry 3-4 minutes until fragrant and slightly caramelized.

4. 4

   Add the rice, kimchi juice, soy sauce, and gochugaru if using. Stir-fry 5-6 minutes, pressing the rice against the pan, until heated through and slightly crispy.

5. 5

   Return the tofu to the pan, drizzle with sesame oil, and toss to combine. Fold in most of the scallion greens.

6. 6

   In a separate pan, fry the eggs sunny-side up so the yolks stay runny (about 3 minutes).

7. 7

   Divide the rice between two bowls, top each with a fried egg, and garnish with remaining scallions and sesame seeds.