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Kimchi “Fried” Rice

This Kimchi Fried Rice adds a pop of flavor to a traditional dish. The rice is not actually fried so it’s a healthy meal that comes together in about 15 minutes. 

Course Main Course
Cuisine American, korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 233 kcal
Author Mary Ellen

Ingredients

  • cup frozen veggies of choice (I used an organic carrot, pea, and corn mix)
  • 4 scallion stalks chopped
  • 1/4 -1/2 cup vegetable broth
  • 2 cups cooked brown rice
  • Tb tamari (or soy sauce if not gf)
  • 5-7 oz package of firm pre-baked tofu cubed (or half package of tofu in water - see recipe notes)
  • 1/4 cup kimchi
  • 1 tsp sesame seeds (optional)

Instructions

  1. Add scallions and frozen veggies to a large pan with enough veggie broth to heat them. The amount of broth will vary depending on the size of your pan. You don't want too much, just enough to heat the veggies though and cook the scallions.
  2. Add brown rice and soy sauce. Continue adding a little veggie broth when needed.
  3. Add in tofu and cook until heated through. 
  4. Remove pan from heat, wait a few minutes, and then stir in kimchi.
  5. Top with toasted sesame seeds and serve!

Recipe Notes

*If you're cooking the tofu yourself, take a package of organic extra firm tofu in water, press out the water (I press for about 15 minutes), cube it into small bite-size pieces.  Place tofu in a bowl, add 2 TB soy sauce with a half tsp each of garlic powder and onion powder. Bake it for 15 minutes at 375 degrees F.

Nutrition Facts
Kimchi “Fried” Rice
Amount Per Serving
Calories 233 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Carbohydrates 38.5g13%
Fiber 5g21%
Protein 12.5g25%
Vitamin A 11450IU229%
Vitamin C 11.6mg14%
Calcium 70mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.