Description
A bold and comforting kimchi fried rice made with day-old jasmine rice, tangy kimchi, crispy tofu, and topped with a sunny side up egg. Quick, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked jasmine rice, preferably day old
- 1 cup kimchi, chopped with juices
- 1 cup firm tofu, diced
- 3 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/4 teaspoon salt, or to taste
Instructions
- Heat a large skillet over medium heat and add vegetable oil.
- In a small bowl, mix chopped kimchi with soy sauce.
- Add diced tofu to the skillet and cook for 3 to 4 minutes until lightly golden.
- Add the kimchi mixture and cook for 2 minutes, then stir in the cooked rice and break up clumps.
- Stir fry for 5 to 7 minutes, allowing some rice to crisp slightly. Season with salt as needed.
- Drizzle sesame oil over the rice and stir in most of the green onions.
- In a separate pan, fry the eggs sunny side up. Serve rice in bowls topped with an egg and remaining green onions.
Notes
- Use chilled day-old rice for best texture.
- Taste before adding extra salt since kimchi and soy sauce are salty.
- For extra crispiness, let the rice sit undisturbed briefly in the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 185mg
Keywords: kimchi fried rice, easy fried rice, vegetarian rice bowl, korean style rice