Add the cubed tofu to the pan and stir-fry for 4-5 minutes until the tofu turns golden on all sides.
Push the tofu to one corner of the pan to make space for the garlic in the center.
Add the chopped garlic to the center of the pan and stir-sauté for 2-3 minutes until it becomes golden and aromatic.
Stir the tofu and garlic together for an additional minute, ensuring the garlic doesn't burn.
Now, add the chopped kimchi + gochujang + soy sauce to the pan. Stir-fry everything together for 3-4 minutes, allowing the flavors to meld.
Add the 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.
Add kimchi juice + toasted sesame oil + freshly chopped green onion. Continue to mix well and cook for an additional 1 minute to let the flavors incorporate.
Turn off the heat and transfer the fried rice to a serving bowl.
Garnish with toasted sesame seeds. Kimchi fried rice is ready. Enjoy!
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