Vegan Kimchi Fried Rice

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Heat vegetable oil in a large skillet or wok over medium-high heat.

   Oko 1 min

   Napomena kuhara: Ensure the pan is hot before adding ingredients to prevent sticking.

2. 2

   Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it's lightly browned and slightly crispy, about 5-7 minutes.

   Oko 6 min

   Napomena kuhara: Pressing the tofu well before crumbling helps it crisp up better.

3. 3

   Push the tofu to one side of the pan, then add the diced yellow onion and minced garlic to the other side.

4. 4

   Sauté the onion and garlic for 2-3 minutes until fragrant and softened, then mix with the tofu.

   Oko 3 min

5. 5

   Stir in the chopped kimchi and cook for another 2-3 minutes, allowing some of its moisture to evaporate.

   Oko 3 min

6. 6

   Add the cold cooked rice to the pan, breaking up any clumps with your spatula.

   Napomena kuhara: Using day-old, cold rice is crucial for good fried rice texture as it's less sticky.

7. 7

   Pour in the kimchi juice, soy sauce, and gochujang. Stir well to combine all ingredients and ensure the rice is evenly coated.

   Oko 1 min

8. 8

   Continue to cook, stirring frequently, for 3-5 minutes, until the rice is heated through and slightly toasted.

   Oko 4 min

   Napomena kuhara: A slight char on some rice grains adds great flavor.

9. 9

   Remove the pan from the heat and stir in the sesame oil and most of the chopped green onion, reserving some for garnish.

10. 10

    Serve immediately, garnished with the remaining green onion and toasted sesame seeds if desired.