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Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 tablespoons Oil; 200 gm. / 7 oz. Firm Tofu, cubed; 5 cloves Garlic, chopped; 250 gm. / 9 oz. Kimchi, chopped (make sure it's vegan); 1.5 tablespoons Gochujang; 1.5 tablespoons Soy sauce; 4 cups cold or leftover Cooked Rice; 1/4 cup Kimchi Juice; 1.5 tablespoons Toasted Sesame Oil; 1/2 cup Green Onion, freshly chopped; Toasted Sesame Seeds

Cold or leftover rice is mixed and stir-fried with seasoned kimchi, tofu, and spices.

Lunch

Asian

Sugar-Free

Nut-Free

Introduction

Kimchi Fried Rice is a beloved Korean dish that turns simple, everyday ingredients into a flavorful and satisfying meal. The recipe showcases the bold flavors of kimchi, a fermented vegetable dish known for its tangy and spicy taste. Combined with day-old rice, tofu, and seasonings like gochujang (Korean chili paste), the dish achieves a balance of savory, tangy, and spicy notes. It’s a great way to make use of leftovers while introducing the bold and complex flavors of Korean cuisine.

The cooking process is straightforward and requires just a single pan, making it perfect for a quick, no-fuss meal. The tofu is browned first, adding texture and substance to the dish. Aromatic garlic, chopped kimchi, and flavorful seasonings are then added, creating a rich base. Finally, cold or day-old rice is folded in and stir-fried, ensuring it maintains its structure and doesn’t become mushy. The result is a dish that’s both hearty and packed with flavor.

This recipe is highly adaptable, allowing you to adjust it to suit your taste and dietary preferences. The core ingredients—rice, kimchi, tofu, and seasonings—provide a solid foundation, but additional vegetables like zucchini, peas, or sweet corn can be added for extra nutrition and variety. The spice level can be easily controlled by adjusting the amount of gochujang, making it suitable for those who prefer milder flavors or enjoy a spicier kick.

A drizzle of toasted sesame oil and a sprinkle of sesame seeds provide the finishing touches, adding a nutty aroma and subtle warmth that elevate the dish. These simple additions bring a sense of completeness to the meal, making it as visually appealing as it is delicious. Serve it immediately to enjoy the best texture and flavor, though it also works well as a meal prep option for busy days.

Kimchi Fried Rice is more than just a way to use leftovers—it’s a gateway to exploring Korean flavors in an approachable and practical way. With minimal preparation and readily available ingredients, it’s a dish that delivers consistent results every time. Whether you’re making it as a weeknight dinner or experimenting with Korean cooking for the first time, this recipe offers a delicious and rewarding experience.

Ingredients

2 tablespoons Oil
200 gm. / 7 oz. Firm Tofu, cubed
5 cloves Garlic, chopped
250 gm. / 9 oz. Kimchi, chopped (make sure it’s vegan)
1.5 tablespoons Gochujang, aka Korean red chili paste)
1.5 tablespoons Soy sauce
4 cups cold or leftover Cooked Rice
1/4 cup Kimchi Juice
1.5 tablespoons Toasted Sesame Oil
1/2 cup Green Onion, freshly chopped
Toasted Sesame Seeds

Instructions

Heat Pan: Set a large pan or wok over medium heat. Add 2 tablespoons oil.
Cook Tofu: Add 200 gm. cubed firm tofu to the pan and stir-fry for 4-5 minutes until the tofu turns golden on all sides.
Make Space: Push the tofu to one corner of the pan to make space for the garlic in the center.
Sauté Garlic: Add 5 cloves of chopped garlic to the center of the pan and stir-sauté for 2-3 minutes until it becomes golden and aromatic.
Combine Aromatics: Stir the tofu and garlic together for an additional minute, ensuring the garlic doesn’t burn.
Add Seasonings: Add 250 gm. chopped kimchi, 1.5 tablespoons gochujang, and 1.5 tablespoons soy sauce to the pan. Stir-fry everything together for 3-4 minutes, allowing the flavors to meld.
Mix Rice: Add 4 cups of leftover rice to the pan and gently fold and mix everything together. Cook for 3-4 minutes, stirring occasionally, to ensure the rice is heated through and well-coated with the kimchi and seasonings.
Final Flavoring: Add 1/4 cup kimchi juice, 1.5 tablespoons toasted sesame oil, and 1/2 cup freshly chopped green onion. Continue to mix well and cook for an additional 1 minute to let the flavors incorporate.
Finish Cooking: Turn off the heat and transfer the fried rice to a serving bowl.
Garnish Dish: Sprinkle with toasted sesame seeds. Kimchi fried rice is ready. Enjoy!