Kimchi Fried Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the kimchi in a colander, reserving the liquid. Roughly chop the kimchi a few times into bite-size pieces, then set aside.

Step 2

Heat the sesame oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 2 to 3 minutes, until tender. Crumble in the tofu and stir to combine. Cook for an additional 2 to 3 minutes, until lightly browned. Stir in the garlic and ginger.

Step 3

Add in the bok choy and mushrooms and cook for another 2 to 3 minutes, until the bok choy is bright green and tender.

Step 4

Add in the kimchi and tamari and cook until just heated through.

Step 5

Add in the rice, 1 tablespoon reserved kimchi brine, and the vinegar and cook, stirring frequently, for 3 to 4 minutes, until the mixture is heated through. Season to taste, adding more tamari, toasted sesame oil, or kimchi brine, as desired. Serve immediately.