Kimchi Fried Rice

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

1. Finely mince garlic, chop spring onion, small dice onion and medium dice kimchi.
2. Heat up a large nonstick skillet over medium-low heat and melt butter in it.
3. Add onion and garlic, and stir fry for about 3 minutes.
4. Add kimchi and stir fry for about 2 minutes.
5. Add fried tofu puffs, kimchi liquid and dark soy sauce. Stir fry for about 2 minutes.
6. Add rice, breaking it up using your spatula. Stir fry for about 2 minutes.
7. 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.
8. In a small nonstick pan, fry the eggs sunny side up.
9. 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