Sunday Dinner Series: kimchi fried rice
photo by Jennifer Johnson
Kimchi is full of nutrients, making it a great choice for a healthy dinner option, especially topped with a fried egg. Here we’ve added tofu for a heartier meal, but you can easily leave it out or replace it with shrimp instead.
7 ounces extra firm tofu
Cornstarch, for dredging
1 small onion, finely chopped
4 scallions, white and light green parts, finely chopped, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups kimchi (reserving 1 tablespoon liquid), roughly chopped
2 tablespoons soy sauce, or to taste
1 tablespoon sesame oil, or to taste
4 cups cooked and cooled rice (white or brown)
4 large eggs
Toasted sesame seeds, for garnish
Sriracha, for garnish, optional
Place tofu on a small baking sheet. Top with another small baking sheet, and top that with a heavy can (adding weight to pan). Press tofu, draining as much liquid as you can from it. Discard liquid every 15 minutes or so for 1-2 hours.
Pat tofu completely dry. Place a thin layer of cornstarch on a plate and coat all sides of tofu with cornstarch.
Add 1-2 tablespoons oil to a large nonstick pan and place over medium-high heat. Add tofu and cook until lightly browned and crispy on all sides. Transfer to a plate and set aside. Once cool enough to handle, roughly chop into smaller, bite-sized pieces. Set aside.
Return pan to medium heat and add another 1-2 tablespoons oil. Add onions and scallions and cook until softened, about 5 minutes. Season with salt and pepper. Add kimchi, reserved kimchi liquid, soy sauce, and sesame oil and stir to warm through, about 1 minute. Transfer mixture to a bowl and set aside.
Carefully wipe out pan and return to medium heat. Add another 1-2 tablespoons oil. Add rice, flatten with back of a spatula, and allow to brown and get slightly crispy on bottom, 5-10 minutes. Once browned, break up and flip rice, continuing to cook for another 5-10 minutes. Reduce heat to low while you make eggs.
Place another nonstick pan over medium heat. Add another 1-2 tablespoons oil. Once hot, add eggs, and cook to desired doneness.
Add kimchi mixture and tofu into brown rice and stir to combine. Divide among serving bowls and top each with an egg. Garnish with scallions, sesame seeds, and Sriracha (if using) and serve.