SuChef Recipes
Korean

Kimchi Fried Rice with Tofu

Spicy, umami-packed Korean fried rice with tangy kimchi and golden pan-fried tofu. Ready in under 30 minutes for a satisfying weeknight meal.

25 mineasy4 servings
Kimchi Fried Rice with Tofu
Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Ingredients

Equipment

  • Large skillet or wok
    Alternative: 12-inch cast iron pan
  • Spatula
  • Cutting board

★ = Essential

Instructions

  1. Press Firm tofu for 10 minutes, then cut into 1-inch cubes. Dice Yellow onion.

    Press tofu
    ✓ Checkpoint: Tofu feels firm and excess water has been removed

  2. Heat Neutral oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides.

    Sear tofu
    ✓ Checkpoint: Tofu is golden brown and crispy on edges

  3. Add diced Yellow onion and Kimchi to the skillet. Stir-fry for 2 minutes until fragrant.

    Stir-fry aromatics
    ✓ Checkpoint: Onion is translucent and kimchi is sizzling

  4. Add Cooked short-grain rice and break up any clumps. Stir-fry for 4 minutes, pressing rice against the pan for crispy bits.

    Fry rice
    ✓ Checkpoint: Rice is hot and starting to crisp at the bottom

Nutrition

(per serving)

420
Calories
18g
Protein
52g
Carbs
15g
Fat
4g
Fiber

Storage

Refrigerator: 3 days

Freezer: 1 months

Store in airtight container. Reheat in skillet with a splash of water.

Reheating: Reheat over medium heat to restore crispiness; avoid microwave if possible.

Variations

  • Spicy Kimchi Fried Rice: Add 1 tbsp gochujang with the kimchi
  • Kimchi Fried Rice with Egg: Top each serving with a sunny-side-up egg
  • Vegan Kimchi Fried Rice: Use tempeh instead of tofu and ensure kimchi is vegan
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