Photo: Stacy Spensley, CC BY 2.0
Cook at home
Kimchi Tofu Fried Rice
Day-old rice fried with kimchi, crumbled tofu, edamame and scallions.
25 min · 4 servings · korean
463
kcal
30
protein g
50
carbs g
18
fat g
Nutrition per serving from USDA FoodData Central.
About $1.96 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- dairy-free
- high-protein
- low-sugar
Contains: gluten, sesame, soy, wheat
Ingredients
- 1 cup white rice, raw, cooked a day ahead and chilled
- 14 oz tofu firm, pressed and crumbled
- 1 tbsp vegetable oil
- 1 cup kimchi, chopped
- 1 cup edamame, shelled
- 3 clove garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 scallion, sliced
Steps
- Cook the rice a day ahead and chill it uncovered so the grains dry out.
- Heat the vegetable oil in a large skillet or wok over high heat and brown the tofu 5 minutes. Add the kimchi, edamame and garlic and stir-fry 3 minutes.
- Add the cold rice, breaking up clumps, and stir-fry 5 minutes until hot and slightly crisp.
- Season with soy sauce, drizzle with sesame oil and finish with scallions.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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