Tofu Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
A one-bowl dish made by stir-frying tofu and kimchi with rice for a meal that is spicy yet comforting.
A one-bowl dish made by stir-frying tofu and kimchi with rice for a meal that is spicy yet comforting. It’s a great fit for a busy-day lunch or a lighter dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 424g serving): 546.6 kcal · protein 17g · carbohydrate 70.4g · fat 21g · sodium 801.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly hot rice so it clumps less in the pan.
Tips: If there is a lot of kimchi juice, the rice can become soggy, so gently squeeze the kimchi before adding it.
Tips: Fry the tofu first so it holds its shape better in the fried rice.
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Ingredients (1 serving)
- Rice (white rice) — 180 g
- Tofu — 100 g
- Napa cabbage kimchi — 70 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Cooking oil — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp