Kimchi fried rice
Quick, savoury and nicely spicy, kimchi fried rice is perfect when you have leftover rice. Gochujang, kimchi and sesame oil bring plenty of umami, while the tofu and carrot add some extra bite. Just toss everything into the pan and you’ll have a satisfying bowl of comfort food on the table in no time.Dinner & lunchRice dish2 servings15 minutes preparation
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This is how you make it
- Want to make your own kimchi? Go to this recipe.
- Fried rice is best made with cooled, day-old rice. Don’t have any cooked rice? Cook your choice of white rice according to the instructions on the pack.
- Coarsely grate the carrot. Finely slice the spring onions. Grate the garlic.
- Press the tofu to remove as much moisture as possible. Crumble the tofu with your hands.
- Add the coconut oil to the pan and fry the tofu. After 3 minutes, add the carrot and garlic and fry for another 2 to 3 minutes.
- Add the kimchi, rice and remaining ingredients to the pan and fry until everything is piping hot.
- Serve on a plate with extra kimchi or spring onion.
Tip(s)
It’s best to use cooled, day-old rice. It fries better and stays a little firmer. Delicious with nori crisps on the side for some extra crunch!
