This easy kimchi fried rice recipe is a quick-to-make dinner made with leftover white rice, fried tofu, mushrooms, and tangy Korean kimchi.
Course Main Course
Cuisine Asian
Keyword fried rice, kimchi
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 804kcal
Ingredients
6tablespoonscanola oil, divided
8 ouncestofu, drained and cut into 2" cubes
1cupsliced shiitake or brown mushrooms
8green onions, trimmed and thinly sliced
4cupscold cooked white rice
1cupkimchi, chopped with ¼ cup reserved kimchi juice
3tablespoonssoy sauce
1tablespoontoasted sesame oil
1tablespoonbutter
4eggs
Instructions
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high. Once the oil is shimmering, add half of the tofu to the pan in a single layer. Cook until golden on each side, turning every 3-4 minutes. Transfer to a plate topped with a paper towel to drain. Repeat with the remaining tofu.
Add another 2 tablespoons of the oil to the same skillet over medium-high. Toss the mushrooms in the oil to coat and add ½ cup of the green onion. Cook until the mushrooms are softened, stirring occasionally, about 5 minutes. Transfer to the plate with tofu and set aside.
In the same skillet add the last 2 tablespoons of the oil. Add the rice to the skillet and cook without stirring for 2 minutes so the bottom gets crisped. Add the chopped kimchi, the kimchi juice, soy sauce, and sesame oil, and toss to coat. Cook for another 2-3 minutes until the rice is coated and warmed through.
In a separate non-stick skillet, melt the butter over medium heat. Whisk the eggs in a bowl then add to the hot skillet. Cook the eggs while stirring until soft curds form then add to the rice along with the fried tofu and mushrooms. Taste for seasoning and add salt and pepper if desired. Top with the rest of the green onion and serve.