So, I don’t know about you guys, but I really love Korean food, kimchi especially. The issue I usually have with Korean food is that a lot of it has fish sauce. We recently received a bottle of fermented, raw kimchi from for review, so I decided to put it to good use by making some Kimchi Fried brown rice.
I decided to substitute the scrambled egg you typically find in Asian fried rice dishes with crumbled tofu and the meat you may typically find with white mushrooms.
2-3 cups of cooked rice (I made mine in a rice cooker)
1/2 C to 1 C of Kimchi
1/2 onion
4-5 small mushrooms
1 clove garlic
1 T veg oil/olive oil
2 T soy sauce
1/4 block of tofu
1-2 T Sesame Oil
S+P to taste
1. Slice the mushrooms, mince the garlic and chop the onions into small pieces
2. Heat the veggie oil in a wok/skillet and sautee the mushrooms, garlic and onions for a couple minutes.
3. Crumble the tofu into the mixture and add the soy sauce and some pepper.
4. Add the kimchi to the pan and warm it up.
5. Add the cooked rice and stir in the mixture of the tofus and vegetables.
6. Once warmed, add sesame oil to taste.
7. Add S+P to taste.
8. Add fresh kimchi to top as garnish.
9. Enjoy!!
i too love kimichi, but for some reason i never pick any up. i love the idea of your kimichi fried brown rice bowl – especially your substitutions of crumbled ‘fu & mushrooms. it sounds awesome! sesame oil is awesome, too – i’m totally gonna have to grab some kimichi & give this a go! thanks!
I LOVE kimchi! That rice bowl looks delicious!
I LOVE kimchi, I seriously can’t get enough of it. However, I never buy it because a small jar costs about $5 and the cheaper stuff at asian markets usually has fish sauce in it. It’s a real bummer.
I love kimchi!! And this is a great use of it. I typically just eat it raw, but I bet its awesome in fried rice.
Loving Fermented Veggies : : Cook. Vegan. Lover.
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