Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
Soja
Tiempo de preparación
10 min
Tiempo de cocción
15 min
Tiempo total
25 min
Ingredientes
Utensilios
- Large skillet or wokAlternativa: 12-inch cast iron pan
- Spatula
- Cutting board
★ = Esencial
Instrucciones
Press Firm tofu for 10 minutes, then cut into 1-inch cubes. Dice Yellow onion.
✓ Punto de control: Tofu feels firm and excess water has been removedHeat Neutral oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides.
✓ Punto de control: Tofu is golden brown and crispy on edgesAdd diced Yellow onion and Kimchi to the skillet. Stir-fry for 2 minutes until fragrant.
✓ Punto de control: Onion is translucent and kimchi is sizzlingAdd Cooked short-grain rice and break up any clumps. Stir-fry for 4 minutes, pressing rice against the pan for crispy bits.
✓ Punto de control: Rice is hot and starting to crisp at the bottom
Nutrición
(por porción)
420
Calorías
18g
Proteínas
52g
Carbohidratos
15g
Grasas
4g
Fibra
Conservación
Refrigerador: 3 días
Congelador: 1 meses
Store in airtight container. Reheat in skillet with a splash of water.
Recalentado: Reheat over medium heat to restore crispiness; avoid microwave if possible.
Variaciones
- Spicy Kimchi Fried Rice: Add 1 tbsp gochujang with the kimchi
- Kimchi Fried Rice with Egg: Top each serving with a sunny-side-up egg
- Vegan Kimchi Fried Rice: Use tempeh instead of tofu and ensure kimchi is vegan
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