Korean Kimchi Fried Rice with Tofu

Ingredients

• 2 cups Cooked white rice (day-old preferred)
• 3/4 cup Kimchi (chopped)
• 200 g Firm tofu (pressed and cubed)
• 1 tbsp Neutral oil (for pan-frying)
• 1 tsp Sesame oil(optional)
• 1 tbsp Soy sauce(optional)
• 1 tsp Gochujang (Korean chili paste)(optional)
• 2 cloves Garlic (minced)
• 2 tbsp Green onion (sliced)
• 1/4 cup Carrot (julienned)(optional)
• 1/4 cup Frozen peas(optional)
• 1 pinch Salt (to taste)(optional)
• 1 pinch Black pepper (to taste)(optional)

Instructions

1. 1

   Prep (10 minutes): Chop kimchi, mince garlic, slice green onion, and cube pressed tofu. If using, julienne carrot and measure peas.

2. 2

   Cook (15 minutes): Heat neutral oil in a large skillet over medium-high heat. Add tofu and pan-fry until golden and crisp on multiple sides, about 6–7 minutes; transfer to a plate.

3. 3

   In the same skillet, add garlic and stir for 30 seconds. Add kimchi, carrot, and peas; sauté 3–4 minutes until fragrant and slightly reduced.

4. 4

   Add rice to the skillet and break up clumps. Stir-fry 3–4 minutes until hot and lightly toasted. Season with soy sauce and gochujang (if using).

5. 5

   Return tofu to the skillet, toss to combine, then drizzle sesame oil (if using). Cook 30–60 seconds to re-warm tofu, and finish with green onion.