Korean Kimchi Fried Rice with Crispy Tofu and Sesame
Jasmine rice fried with golden crispy tofu, chopped kimchi and spring onions, seasoned with soy sauce and sesame oil.
- 300 g jasmine rice
- 300 g firm tofu
- 200 g kimchi
- 4 whole spring onions
- 3 cloves garlic cloves
- 20 g fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp vegetable oil
- 2 tbsp sesame seeds
- 3 large eggs
- 2 sheets nori sheets
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions, then spread on a tray to cool completely
- Step 2
Press tofu between kitchen towels for 10 minutes, then cut into 2cm cubes
- Step 3
Heat 2 tbsp vegetable oil in a large wok or frying pan over high heat
- Step 4
Add tofu cubes and fry for 6-8 minutes, turning occasionally until golden and crispy
- Step 5
Remove tofu and drain on kitchen paper, season with salt
- Step 6
Roughly chop kimchi, slice spring onions separating white and green parts
- Step 7
Mince garlic and ginger together
- Step 8
Add remaining oil to the same pan, then add garlic, ginger and white parts of spring onions
- Step 9
Stir-fry for 1 minute until fragrant, then add chopped kimchi and cook 2 minutes
- Step 10
Add cold cooked rice, breaking up any clumps, and stir-fry for 4-5 minutes
- Step 11
Push rice to one side of pan and crack eggs into the empty space
- Step 12
Scramble eggs quickly, then mix through the rice with soy sauce and sesame oil
- Step 13
Return crispy tofu to pan and toss everything together for 1 minute
- Step 14
Serve immediately topped with green spring onions, sesame seeds and torn nori sheets
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