Name: Kimchi Fried Rice
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 12 cups water; 1 cup brown rice (rinsed thoroughly); 14 ounces extra-firm tofu; 1 tbsp toasted sesame oil; 2 tbsp gochujang sauce (ensure vegan/gluten-free friendly as needed); 1 tbsp toasted sesame oil; 1 medium yellow onion (diced); 4 cloves garlic (minced); 1.25 cups carrots (cut into bite-size pieces); 1.25 cups snap peas (cut into bite-size pieces); 1 tbsp tamari (gluten-free soy sauce); 1 cup kimchi (chopped, ensure vegan-friendly as needed); 1 tbsp kimchi liquid (from a jar of kimchi, ensure vegan-friendly as needed); 1 tbsp toasted sesame oil; 1 tbsp tamari (gluten-free soy sauce); 2 tbsp fresh ginger root (finely chopped); 2 cups brown rice (cooked, cooled (leftovers or rice cooked per Step 1)); 0.25 cup gochujang sauce (ensure vegan/gluten-free friendly as needed); null to_garnish sesame seeds; null to_garnish nori flakes (crumbled); null to_garnish spring onions (sliced)

Instructions

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1

For the rice, bring water (12 cups) to a boil in a large pot. Add brown rice (1 cup) and stir. Boil uncovered for 30 minutes, then strain in a fine-mesh strainer. Let the rice sit while preparing other ingredients.
2

Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
3

Drain the extra-firm tofu (14 ounces) and press for 10 minutes using a clean dish towel and something heavy or a tofu press. Meanwhile, cut and prepare the veggies.
4

Once drained, cut the extra-firm tofu (14 ounces) into 0.5-inch (13 mm) cubes and place on the parchment-lined baking sheet. Add toasted sesame oil (1 tbsp) and gochujang sauce (2 tbsp), then toss to coat. Spread into an even layer and bake for 25-30 minutes, flipping halfway through, until golden brown with crispy edges. Start cooking the veggies while the tofu bakes.
5

In a large nonstick or cast iron skillet, heat toasted sesame oil (1 tbsp) over medium-high heat. Add yellow onion (1 medium) and sauté until translucent, about 2 minutes.
6

Add garlic (4 cloves), carrots (1.25 cups), snap peas (1.25 cups), and tamari (1 tbsp). Sauté until vegetables are vibrantly colored and begin to soften, about 4 minutes. Turn off the heat and stir in kimchi (1 cup) and kimchi liquid (1 tbsp). Toss well, then transfer the veggies to a medium mixing bowl and set aside.
7

With the skillet OFF heat, add toasted sesame oil (1 tbsp), tamari (1 tbsp), fresh ginger root (2 tbsp), and brown rice (2 cups). Toss to fully coat the rice. Turn the heat to medium-high. Spread the rice into an even layer and cook, undisturbed, for about 2 minutes, until sizzling.
8

Toss the rice, add gochujang sauce (0.25 cup), and toss to coat fully. Spread into an even layer again and cook undisturbed for 2 minutes.
9

Give the rice a final toss, then add the cooked veggies and baked tofu. Toss everything together and taste, adjusting gochujang for spice or tamari for saltiness as needed.
10

Garnish with [to_garnish sesame seeds], [to_garnish nori flakes], and [to_garnish spring onions], if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This recipe is not freezer-friendly.