Bold kimchi fried rice with sautéed veggies, tofu, sesame and a sunny-side egg for a quick, savory bowl.
# What You Need:
→ Main Ingredients
01 - 2 cups cooked jasmine or short-grain rice, preferably day-old and chilled
02 - 1 cup chopped fermented napa cabbage kimchi (use vegetarian kimchi if preferred)
03 - 2 green onions, thinly sliced, whites and greens separated
04 - 1 small carrot, julienned
05 - 1/2 cup firm tofu, drained and cut into 1/2-inch cubes (optional)
06 - 2 large eggs
07 - 2 tablespoons vegetable oil or neutral oil, divided
08 - 1 tablespoon soy sauce
09 - 1 teaspoon gochujang (Korean red chili paste), optional
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon toasted sesame seeds
→ Garnish
12 - Additional sliced green onions
13 - Nori strips or seaweed flakes, optional
# How To Make It:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook, turning occasionally, until all sides are golden and lightly crisp, about 4–5 minutes. Transfer tofu to a plate and set aside.
02 - Add the remaining 1 tablespoon of oil to the hot pan. Add the julienned carrot and the white parts of the green onions and sauté until just softened, about 1–2 minutes.
03 - Add the chopped kimchi to the pan and cook, stirring, until fragrant and the edges begin to caramelize, about 2 minutes.
04 - Add the chilled rice to the pan, breaking up any clumps with the spatula. Cook, stirring and pressing the rice into the pan so it absorbs the kimchi juices, about 3–4 minutes.
05 - Stir in the soy sauce and gochujang if using, tossing to distribute evenly. Return the cooked tofu to the pan if using.
06 - Drizzle the toasted sesame oil over the rice, sprinkle the toasted sesame seeds, and toss to combine. Taste and adjust seasoning as needed.
07 - In a separate non-stick skillet over medium heat, fry the eggs sunny-side-up or to your preferred doneness using a little oil or cooking spray.
08 - Divide the kimchi rice between two bowls. Top each portion with a fried egg, scatter the reserved green onion greens, and garnish with nori strips or seaweed flakes if desired.
