Kimchi fried rice with tofu scramble
Tangy kimchi fried into rice with crumbled tofu, finished with tamari and sesame. One pan, and a good use of rice that has had time to dry out.
- Time
- 25 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan kimchi and tamari.
Method
- Rinse the rice and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then spread it on a plate to cool and dry out a little.
- Drain the tofu and pat it dry. Roughly chop the kimchi and thinly slice the spring onions.
- Warm half the sesame oil in a large frying pan or wok over a medium-high heat. Crumble in the tofu and fry for 5 minutes, until lightly golden.
- Push the tofu to the side and add the rest of the sesame oil, the kimchi and the rice. Stir-fry for 4 minutes, pressing the rice against the pan so it crisps.
- Add the tamari and half the spring onions and toss everything together for 1 minute.
- Toast the sesame seeds in a dry pan for 1 to 2 minutes.
- Share between two bowls, top with the rest of the spring onions and the sesame seeds, and eat hot.
Tip Spread the cooked rice on a plate to steam off and cool for a few minutes before frying; drier rice fries up crisper.
Per portion
| Energy | 474 kcal |
| Protein | 19 g |
| Carbohydrate | 62 g |
| of which sugars | 2 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 3 g |
| Salt | 2.19 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice150 g
- firm tofu150 g
- vegan kimchi80 g
- spring onion3
- tamari1 tbsp
- sesame oil1 tbsp
- sesame seeds10 g
