Kimchi Fried Rice with Egg

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat vegetable oil in a large non-stick pan or wok over medium-high heat.

   Ca. 1 min.

   Kokkens note: Using a non-stick pan helps prevent the rice from sticking.

2. 2

   Add the diced tofu and cook until golden brown and slightly crispy, about 3-5 minutes. Remove from the pan and set aside.

   Ca. 5 min.

3. 3

   Add the yellow onion to the same pan and sauté for 2-3 minutes until softened.

   Ca. 3 min.

4. 4

   Stir in the garlic and chopped kimchi, cooking for another 2-3 minutes until fragrant and the kimchi is slightly cooked down.

   Ca. 3 min.

5. 5

   Push the ingredients to one side of the pan, then add the cooked rice to the empty side. Break up any clumps with your spatula.

   Ca. 1 min.

   Kokkens note: Cold, day-old rice works best for fried rice as it's less sticky.

6. 6

   Add the gochujang, soy sauce, kimchi juice, and sesame oil directly onto the rice.

7. 7

   Mix all ingredients thoroughly, ensuring the sauce is evenly distributed and the rice is coated. Continue cooking for 3-5 minutes, allowing the rice to get slightly crispy.

   Ca. 5 min.

8. 8

   Return the cooked tofu to the pan and toss to combine.

9. 9

   While the rice is finishing, fry the eggs in a separate small pan to your desired doneness (sunny-side up is traditional).

   Ca. 3 min.

10. 10

    Divide the kimchi fried rice between two bowls and top each serving with a fried egg.

11. 11

    Garnish with chopped scallion and toasted sesame seeds, if using, and serve immediately.