Kimchi Fried Rice
User Reviews
5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Servings
6
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Calories
804 kcal
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Course
Main Course
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Cuisine
Asian
Kimchi Fried Rice
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Kimchi Fried Rice combines stir-fried tofu, shiitake mushrooms, green onions, and cold cooked rice tossed with kimchi, kimchi juice, soy sauce, and toasted sesame oil for a savory, spicy rice dish. The cooking method includes crisping the rice and incorporating sautéed ingredients for a textured and flavorful meal that incorporates the distinctive tang and heat of kimchi.
Description
This Kimchi Fried Rice recipe starts by pan-frying firm tofu cubes until golden, which adds a crispy texture contrasting the softness of the rice. Shiitake mushrooms and green onions are sautéed separately to bring out earthiness and fresh sharpness. Cold cooked white rice is then crisped in oil before being combined with chopped kimchi, its juice, soy sauce, and toasted sesame oil, incorporating a balance of tangy and umami flavors. Finally, eggs are whisked and cooked in butter, typically mixed in or served alongside, providing richness to the dish.
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Ingredients
- 6 tablespoons canola oil , divided
- 8 ounces tofu , drained and cut into 2" cubes
- 1 cup shiitake mushrooms sliced, or brown mushrooms
- 8 green onions , trimmed and thinly sliced
- 4 cups white rice cold cooked
- 1 cup kimchi , chopped with ¼ cup reserved kimchi juice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil toasted
- 1 tablespoon butter
- 4 egg
Instructions
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-high. Once the oil is shimmering, add half of the tofu to the pan in a single layer. Cook until golden on each side, turning every 3-4 minutes. Transfer to a plate topped with a paper towel to drain. Repeat with the remaining tofu.
- Add another 2 tablespoons of the oil to the same skillet over medium-high. Toss the mushrooms in the oil to coat and add ½ cup of the green onion. Cook until the mushrooms are softened, stirring occasionally, about 5 minutes. Transfer to the plate with tofu and set aside.
- In the same skillet add the last 2 tablespoons of the oil. Add the rice to the skillet and cook without stirring for 2 minutes so the bottom gets crisped. Add the chopped kimchi, the kimchi juice, soy sauce, and sesame oil, and toss to coat. Cook for another 2-3 minutes until the rice is coated and warmed through.
- In a separate non-stick skillet, melt the butter over medium heat. Whisk the eggs in a bowl then add to the hot skillet. Cook the eggs while stirring until soft curds form then add to the rice along with the fried tofu and mushrooms. Taste for seasoning and add salt and pepper if desired. Top with the rest of the green onion and serve.
Nutrition Information
Show Details
Calories
804kcal
(40%)
Carbohydrates
128g
(43%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
572mg
(24%)
Potassium
361mg
(8%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
376IU
(8%)
Vitamin C
10mg
(11%)
Calcium
134mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Calories | 804kcal | 40% |
| Carbohydrates | 128g | 43% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 572mg | 24% |
| Potassium | 361mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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