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KIMCHI, TOFU & NORI FRIED RICE

Servings: 2 people

Ingredients

  • 1 cup jasmine rice (or basmati)
  • 200 grams tofu (firm or silken)
  • 1 cup kimchi, coarsely chopped (see notes)
  • 4 large nori sheets, scissored into 1” strips
  • 7-10 spring onion stalks, chopped
  • 5 garlic cloves, finely chopped
  • 2 stock cubes
  • 1 tablespoon neutral oil
  • ¼ teaspoon toasted sesame oil (optional)

Instructions

  • Cook the rice as per package instructions. Fluff it with a fork, then cool completely to room temp. (Stick it under the fan to speed things up.)
  • Heat the oil in a large wide pan. Sauté spring onions (white and light greens parts) until softened. Add the garlic and crumble in the tofu with your fingers. Move it around the pan for 2 mins.
  • Add the kimchi to the pan, then crumble in the stock cubes. Stir, then add the cooled rice, spring onion greens, and toasted sesame oil. Toss to coat everything evenly.
  • Taste and adjust seasoning. Add the nori strips just before serving.
  • Serve with a side of sautéed green beans and fried eggs to make it a complete meal.

Notes

- Serves 2 with fried eggs and green beans on the side.
- The amount of kimchi you use would depend on its spice level and pungency. Start with ½ cup and add more if required.