Kimchi, Tofu, and Mushroom Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines kimchi, tofu, and mushrooms with rice for an easy one-bowl meal. The tangy kimchi and chewy mushrooms pair nicely with soft tofu.
This fried rice combines kimchi, tofu, and mushrooms with rice for an easy one-bowl meal. The tangy kimchi and chewy mushrooms pair nicely with soft tofu. It’s a good choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 414.5g serving): 468.1 kcal · protein 15.8g · carbohydrate 77.2g · fat 10.4g · sodium 625.1mg
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: If the rice is moist, keep frying it until the excess moisture evaporates.
Tips: Use the kimchi without adding much of its brine to keep the fried rice from getting soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Tofu — 0.3 block
- Shiitake mushrooms — 2 pc
- Green onions — 0.3 stalk
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 0.5 tsp