Kimchi Fried Rice with Slightly Crispy Crumbly Tofu

I think that we can all agree that nothing hits better than a warm bowl of homemade fried rice. Once you try it, this is sure to be a household favorite! It’s loaded with vegetables, flavor and slightly crispy crumbly tofu.

Prep:
20
minutes
Cook:
20
minutes
TOtal:
40
minutes

Ingredients

  • 3 and ½ cups cooked rice, a few hours old
  • 1 Cup kimchi with juice, chopped
  • 1 TBSP minced garlic
  • 1 stalk green onion, white and green parts
  • ½ cup baby corn, sliced
  • ½ cup shiitake mushrooms, chopped
  • ¼ cup sweet onion, minced
  • ½ TSP korean chili flakes, mother in laws
  • ½ block extra firm tofu, crumbled
  • 2 TSP sesame oil, divided
  • 1 TBSP low sodium soy sauce
  • 4 TBSP gochujang sauce, divided
  • Salt and pepper to taste
  • Sunny side up fried egg on top for serving with
  • Furikake seasoning for garnish

Instructions

  1. Start by cooking your jasmine rice according to the package in the morning or at least a few hours in advance. When done, let it sit out at room temperature.
  2. Remove your tofu from its package and drain. Place on a set of paper towels and then place another set of paper towels top. Place a heavy object on the top to press down and drain your tofu block even more. Let it sit like this for about 20-30 minutes.
  3. While your tofu is draining,prep your remaining ingredients: chop your kimchi, slice your baby corn into pieces, mince your sweet onion, chop your shiitake mushrooms, thinly slice your green onion and mince your garlic. Place all items in individual bowls.
  4. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Spray with non-stick spray. Set aside.
  5. Crumble your drained tofu into small fine pieces, almost like scrambled eggs. Place in a bowl. Add 1 TSP sesame oil and 2 TBSP gochujang sauce, mix well. Transfer to your prepared baking sheet and bake at 400 for 25 minutes.
  6. While tofu is baking, begin making your fried rice. Start by heating 1 TBSP sesame oil in a wok over medium heat, add in your sweet onion and saute for 2-3 minutes until fragrant. Next, add in your prepared mushrooms, baby corn and minced garlic. Saute again for another 5 minutes. Sprinkle it with salt and pepper to your liking.
  7. Add in your kimchi and mix well with all other ingredients. Cook for another 3-5 minutes.
  8. Add in your cooked rice followed by your prepared green onions. Before mixing add in your korean chili flakes, 1 TBSP soy sauce and 2 TBSP gochujang sauce. Mix well and cook over medium to low heat for 5-10 minutes. Then, remove from heat.
  9. When tofu is done, remove from heat and transfer to your kimchi fried rice and mix everything together.
  10. While it cools down, make your fried egg if desired to add on top.
  11. Garnish with furikake seasoning or sesame seeds and sliced seaweed. Serve right away.
  12. ENJOY!