Kimchi Fried Rice with Tofu (Vegetarian Kimchi)

Ingredients

• 2 cups cups cooked white rice (day-old preferred)
• 1 cup cup vegetarian kimchi (no fish sauce)
• 7 oz oz firm tofu, cubed
• 2 tbsp tbsp kimchi juice/brine
• 3 scallions, sliced
• 2 eggs
• 1 tbsp tbsp soy sauce
• 1 tbsp tbsp toasted sesame oil
• 1 tbsp tbsp vegetable oil
• 1 tsp tsp toasted sesame seeds(optional)
• 1 tsp tsp gochujang(optional)

Instructions

1. 1

   Prep all ingredients (10 min): cube the tofu, chop kimchi into bite-sized pieces, slice scallions, and separate scallion whites from greens.

2. 2

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry 4-5 minutes until golden on most sides. Remove and set aside.

3. 3

   In the same pan, add kimchi and scallion whites; stir-fry 2-3 minutes until fragrant and slightly caramelized.

4. 4

   Add the rice, breaking up clumps, and stir-fry 3-4 minutes. Stir in kimchi juice, soy sauce, and gochujang if using; cook 1 more minute.

5. 5

   Return tofu to the pan, drizzle with sesame oil, toss to combine, and cook 1 minute. Adjust salt to taste.

6. 6

   Meanwhile, fry the eggs in a separate nonstick pan (2-3 minutes) until whites are set but yolks remain runny.

7. 7

   Divide fried rice between two bowls, top each with a runny fried egg, and garnish with scallion greens and sesame seeds. Serve immediately.