Kimchi Fried Rice with Tofu

Savory kimchi fried rice with crispy tofu, topped with a fried egg.

Ingredients

• 3 cups, day-old Cooked rice
• 1 cup, chopped and squeezed Kimchi
• 200g, pressed and cubed Nanak Panneer
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2, sliced Green onions
• 3 Large eggs
• 2 cloves, minced Garlic

Instructions

1. Press tofu to remove excess water, then cube. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu and fry until golden brown and crispy. Set aside.
2. In the same skillet, add minced garlic and chopped kimchi. Stir-fry for 2 minutes until kimchi is slightly caramelized.
3. Add cooked rice, gochujang, and soy sauce. Stir-fry until well combined and heated through, breaking up any clumps of rice.
4. Gently fold in the crispy tofu. Top with sliced green onions and a fried egg. Serve immediately.

Cuisine: Korean

Suitability:

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner