Kimchi Fried Rice

Ingredients

• Brown rice

  medium-grain, cooked

  2 cup or 390g

• Kimchi

  Trader Joe's

  16 tbsp or 8g

• Gochujang Hot Sauce

  Bibigo

  100g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Sesame oil

  1 tbsp or 14g

• Olive oil

  1 tbsp or 14g

• Vegetables

  Asia Style, Frozen - Great Value

  2 cup or 224g

• Tofu

  firm, raw

  12 oz or 340g

• Egg

  Just

  6 tbsp or 200g

• Brown rice

  instant, Safeway

  2 cup dry or 400g

• Scallions

  raw

  2 medium or 30g

• Sesame oil

  1 tsp or 5g

• Sesame seeds

  whole, dried

  1 tsp or 3g

Directions

1. Cook brown rice according to label.
2. Using kitchen shears, cut up your kimchi (if you want).
3. Make the sauce by mixing together gochujang and soy sauce.
4. Add 1 tbsp of sesame oil and 1/2 tbsp of extra virgin olive oil to a non-stick pan over medium high heat. When the oil begins to shimmer, add the kimchi. Cook for about 2 minutes, until kimchi starts to change color (gets lighter).
5. Add frozen vegetables. Cook for about 1 minute. Then, create a well in the center of your cooked veggies and add the liquid egg replacer.
6. Allow the egg to cook a little, and then begin to scramble them within the well.
7. Incorporate the scrambled egg into the rest of your vegetables and cook for about 2 minutes (until the egg is cooked). Create another well in the center of your vegetables and add 1/2 tbsp of extra virgin olive oil. Add 2 cups of cooked rice.
8. Cook the rice in the well for about 1 minute. Then begin mixing together with the vegetables. Cook for about 1 additional minute. Then add sauce.
9. Sear tofu in steak form on own, or cube and sauté in with the veggies and egg.
10. Add scallion greens, sesame seeds, and sesame oil. Mix together before eating.
11. Recipe by: Joanne Molinaro (source: https://thekoreanvegan.com/ez-no-chop-kimchi-fried-rice/)