Vegan Kimchi Fried Rice

🛒 Ingredients

• Cooked Short-Grain Rice, day-old 200 g · 260 kcal
• Vegan Kimchi 100 g · 20 kcal
• Firm Tofu 100 g · 76 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Green Onions (Scallions) 10 g · 3 kcal
• Soy Sauce 15 g · 10 kcal
• Gochujang (Korean Chili Paste) 15 g · 35 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Oil 10 g · 90 kcal
• Toasted Sesame Seeds 2 g · 12 kcal

👨‍🍳 Instructions

1. Press tofu to remove excess water, then crumble or dice it into small pieces. Dice the yellow onion and mince the garlic.
2. Heat vegetable oil in a large non-stick pan or wok over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and crumbled tofu to the pan, cooking for another 3-5 minutes until the tofu is lightly browned and firm.
4. Stir in the vegan kimchi and cook for 2-3 minutes, allowing its flavors to develop. If desired, snip some of the kimchi with kitchen shears directly in the pan.
5. Add the day-old cooked rice, soy sauce, and gochujang to the pan. Break up any clumps of rice and stir well to combine all ingredients, ensuring the rice is evenly coated with the kimchi mixture.
6. Continue to stir-fry for another 5-7 minutes, pressing the rice against the pan occasionally to create some crispy bits. Mix in most of the chopped green onions.
7. Remove from heat, drizzle with sesame oil, and stir. Garnish with remaining green onions and toasted sesame seeds before serving hot.