Kimchi Fried Rice with Crispy Tofu and Fried Eggs
Easy
25mins
480 kcal
2 servings
MACROS
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A comforting, spicy, and savory fried rice dish featuring crispy golden tofu, tangy fermented cabbage, and a perfectly runny fried egg on top.
If you are looking for a satisfying, flavor-packed weeknight dinner, this Kimchi Fried Rice with Crispy Tofu and Fried Eggs is going to become a staple in your kitchen. There is something undeniably magical about the way fermented ingredients transform a simple dish into a restaurant-quality meal. By using up your fresh tofu and farm-fresh eggs, this Kimchi Fried Rice with Crispy Tofu and Fried Eggs strikes the perfect balance between spicy, savory, and incredibly comforting.
What makes this recipe truly stand out is the technique of crisping the tofu first, giving it a golden, chewy exterior that holds up beautifully against the bold, tangy notes of the fermented cabbage. When you sauté the aromatics—specifically the pungent onion and zesty fresh ginger—they create a deeply fragrant base that coats every single grain of rice. The addition of a robust chilli sauce elevates the heat level, making it a warming and crave-worthy bowl.
Of course, no Kimchi Fried Rice with Crispy Tofu and Fried Eggs is complete without the crowning glory: a perfectly fried egg with crispy edges and a delightfully runny yolk. When that rich yolk breaks and mingles with the spicy, pan-toasted rice, it creates a luxurious sauce that ties the whole dish together. It is a fantastic way to clear out your fridge while treating yourself to a dynamic, mouth-watering fusion dish that comes together in under thirty minutes. Grab your favorite pan and get ready to enjoy a deeply savory, nourishing, and vibrant meal!
Ingredients
- 300 g Cooked Rice (about 2 cups loosely packed)
- 200 g Firm Tofu (about ½ standard block)
- 150 g Kimchi (about 1 cup chopped)
- 2 count Eggs
- 0.5 count Onion (about ½ medium onion, diced)
- 1 tbsp Fresh Ginger
- 2 tbsp Coconut Oil
- 1 tbsp Chilli Sauce
- 2 cup Cooked Rice
- 7 oz Firm Tofu (about ½ standard block)
- 1 cup Kimchi
- 2 count Eggs
- 0.5 count Onion (about ½ medium onion, diced)
- 1 tbsp Fresh Ginger
- 2 tbsp Coconut Oil
- 1 tbsp Chilli Sauce
Instructions
- 1Press the tofu slightly to remove excess moisture, then cut it into small cubes.
- 2Heat half of the coconut oil in a wok or large skillet over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes until golden and crispy on all sides. Remove the tofu and set aside.
- 3In the same pan, add the remaining coconut oil. Sauté the diced onion and minced ginger for about 2 minutes until softened and fragrant.
- 4Stir in the roughly chopped kimchi and cook for another 2 minutes so the juices begin to caramelize slightly.
- 5Add the cold, cooked rice to the pan, using a spatula to break up any clumps. Drizzle in the chilli sauce and toss everything together until the rice is evenly coated and heated through.
- 6Gently fold the crispy tofu back into the rice mixture. Divide the fried rice between two serving bowls.
- 7Wipe the pan clean or use a separate small pan, add a tiny drop of extra coconut oil if needed, and fry the eggs to your preferred doneness.
- 8Top each bowl of fried rice with a fried egg and serve immediately.
Chef's Tips
- •Day-old, refrigerated rice works best for fried rice as it is drier and prevents the dish from becoming mushy.
- •If your kimchi is very sour, a small pinch of sugar can help balance the acidity perfectly.
- •Let the rice sit undisturbed in the pan for 30-60 seconds between stirring to get some delicious crispy bits at the bottom.
Recipe By
Kitchen Buddy Chef