Kimchi Fried Rice. Do we need to say more? Enjoy this with some crispy tofu and more kimchi for some extra heat and flavour!
Firm Tofu, 200 g (cubed)
Kimchi, 1 cup
Cooked Rice, 1/2 cup
Soy Sauce, 1 tbsp
Sesame Seed Oil, 2 tbsp
Gochujang Sauce, 1 tbsp (optional)
Scallions, 3 (chopped, white and greens separated)
Mushrooms, 1 cup (sliced)
Bring a large pan or wok to high heat. Drizzle a bit on oil and add the white part of the scallions and cook for 3-5 min.
Add in the Kimchi and gochujang sauce and fry for 1 min.
Bring the heat to a medium. Add in rice, tofu and mushrooms and fry until everything is cooked and rice has absorbed all the flavours.
Add half of the green scallion pieces, add sesame seed oil and mix and fry for 1 more min.
Top with the rest of the scallions and sesame seeds (optional).
Maria is an architect with a Masters in Sustainable Environmental Design by day and a real foodie by night. She loves creating easy and simple plant-based recipes and is passionate about our environment and all things sustainable.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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