Kimchi Fried Rice is such a soul-warming comforting hug on a plate! Unctuous, spicy, funky, crunchy, tart: it leaves nothing to be desired. And it comes together so quickly that it is an attainable anytime go-to staple in my kitchen. I prepared this with a short grain brown rice but white or jasmine would work equally well here.
The dish starts with about a cup and half of cooked brown rice. In a wok I added some olive oil as well as some toasted sesame oil and began to fry about half of a cup of cubed tofu. When the tofu was golden brown and crispy, I added two cloves of minced garlic and the thinly sliced whites of three scallions. When the aromatics had softened, about a minute, I added a cup of kimchi along with about a tablespoon of its juice as well as a squeeze of lime juice and sauteed this for another minute. Then I added the cooked rice to the wok (or skillet, whatever you have on hand) and let this cook until the rice and veggies were beginning to crisp up. Then I killed the heat and let the fried rice sit on the hot burner while I fried an egg in olive oil in a separate skillet.
Once the rice was nice and crispy on the bottom, I transferred it to a plate and topped it with my fried egg and finished off the dish with the scallion greens and a fresh squeeze of lime juice! Yum!