Recipe: Kimchi Fried Rice with Tofu

by Zoe Schweitzer

If you’re looking for a quick breakfast/dinner/lunch fermented food fix, look no further
than kimchi fried rice! Fermented foods include oodles of probiotics, which not only
promote intestinal flora but can also boost immunity. You can make your own kimchi or
start with something store bought. A few additional ingredients and a little bit of time will
give you this delicious and nutritious meal.
Kimchi Fried Rice with Tofukimchi
Serves 2
• 2 cups cooked rice (white or brown)
• 2 tablespoons vegetable oil
• ½ package extra firm tofu, cubed
• 1 garlic clove, minced
• 1 cup kimchi
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon gochujang (optional)
• 1 sheet roasted seaweed
• 2 eggs
Fry the tofu over medium heat in 1 tablespoon of oil (add more if needed) until browned.
Add garlic and kimchi and stir-fry for 3 minutes. Add remaining oil and rice. Add soy
sauce, sesame oil, and gochujang (if using) and stir-fry for about 5 minutes until rice
starts to brown. Serve with a fried egg on top and crumbled seaweed.
Zoe Schweitzer is a 2nd year FPAN student and a Californian native by way of NYC.  She enjoys picklebacks and oysters, in no particular order. To learn more about her, visit our Meet Our Writers page.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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