Kimchi Fried Rice
yield: 2 servingsprep time: 5 minscook time: 20 mins

DESCRIPTION
INGREDIENTS
- 400g cooked short grain rice
- 100g fried tofu puffs
- 1/2 small onion
- 1 clove garlic
- 150g kimchi
- 2 tbsp kimchi liquid
- 1 tbsp dark soy sauce
- 2 tsp sesame oil
- 1 tbsp butter
- 1 spring onion
Toppings
- 2 eggs (optional)
- 1 tbsp sesame seeds
- 1 tbsp chopped spring onion
- 1/2 sheet seaweed, cut into strips
INSTRUCTIONS
- Finely mince garlic, chop spring onion, small dice onion and medium dice kimchi.
- Heat up a large nonstick skillet over medium-low heat and melt butter in it.
- Add onion and garlic, and stir fry for about 3 minutes.
- Add kimchi and stir fry for about 2 minutes.
- Add fried tofu puffs, kimchi liquid and dark soy sauce. Stir fry for about 2 minutes.
- Add rice, breaking it up using your spatula. Stir fry for about 2 minutes.
- Drizzle in sesame oil and add chopped spring onion, and stir fry for about 5 minutes until rice starts to brown lightly. Taste and adjust seasoning as needed. Then remove from heat and set aside.
- In a small nonstick pan, fry the eggs sunny side up.
- Transfer rice to serving bowls and top with fried eggs, seaweed strips and sesame seeds. Enjoy!
NOTES
- The beauty of fried rice is that it is very versatile and a great way to use up any leftovers from day-old rice to vegetables or meat! Feel free to substitute the tofu puffs with your favorite protein or add vegetables such as green peas or carrots.
- It's best to use day-old rice for this recipe.
- To make this dish vegan-friendly, substitute butter with oil, use a vegan kimchi (regular kimchi has fish sauce and shrimp in it) and omit the eggs.
- If you want to make this spicier, you can add 1 tbsp gochujang (Korean chili paste) after adding the kimchi.
© Chloe Ting Recipes – https://chloeting.com/recipes/kimchi-fried-rice