A spicy and flavourful fried rice recipe using Korean Kimchi, topped with tofu and shitake mushrooms. This is a quick and easy recipe that is ideal for brunch or light dinner. and you can easily add whatever toppings you’d like if you are of the more meaty persuasion. It’s an easy way to get some veggies in as well as some probiotic rich food.
Marriage changes people. I can find no other reason to explain why I would voluntarily eat tofu and like it. My partner in life and crime is an avid lover of Asian and oriental foods and since we’ve been married, I’ve tried a whole bunch of new foods that I would not have tried (or wanted to try but never had the guts to) in the past. And much to my surprise, I’ve found that I really do try all these new exciting flavours.
But I’ve always like fried rice anyway. Being a proper Bengali girl, I pretty much live off rice and we would always fry it off with some onions and spice if we need to finish off leftover rice. And as my mother always says, it doesn’t matter what else you eat, nothing really fills you properly quite like a hearty plate of rice…. So if like us, you have a surplus of rice left in the house something like fried rice is a quick and easy way to use it up.
And if you’re a fan of fried rice anyways, why not change it up and try some spicy Kimchi with it? Not only is this Korean side dish full of punchy flavour but due to the fact that it’s made with fermented cabbage, it’s full of gut-friendly bacteria that’s meant to be super good for you. It’s a quick and easy recipe suitable for brunch or a light dinner. And you can top it off with whatever you want. I went for tofu and mushrooms for a vegetarian option. It was almost vegan until I went and put an egg on it because everything tastes better with a beautifully golden sunny side up egg, right??
- 2-4 tbsp oil
- 1 onion sliced
- Half cup kimchi
- 2 cups cooked rice
- 1 tbsp soy sauce
- Half tbsp sesame oil
- Half tbsp sriacha/chilli sauce
- Salt and pepper to season
- 2 tbsp oil
- 2 cups spinach
- 1 cup chopped shitake mushrooms/button mushrooms
- Half cup cubes of tofu
- 1) Add oil to a wok and allow to heat up.
- 2) Add onions and 1/4 tsp salt to help onions soften. Sauté until soft and golden.
- 3) Add in kimchi and cook for 2-3 minutes.
- 4) Add in white rice and stir into kimchi
- 5) Add soy sauce, sesame oil and chili sauce. Season with 1/4 tsp black pepper or to taste.
- 1) Add 2 tbsp oil to a pan. Allow to heat up and fry mushrooms until browned.
- 2) In the same pan, fry cubes of tofu until golden.
- Sauté spinach briefly until wilted.
- Serve rice with toppings and a sunny side up egg.