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含まれるもの
大豆
下ごしらえ
10 分
調理時間
15 分
合計時間
25 分
材料
道具
- Large skillet or wok代わりに使えるもの： 12-inch cast iron pan
- Spatula
- Cutting board
★ = 必須
作り方
Press Firm tofu for 10 minutes, then cut into 1-inch cubes. Dice Yellow onion.
✓ チェックポイント： 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.
✓ チェックポイント： Tofu is golden brown and crispy on edgesAdd diced Yellow onion and Kimchi to the skillet. Stir-fry for 2 minutes until fragrant.
✓ チェックポイント： 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.
✓ チェックポイント： Rice is hot and starting to crisp at the bottom
栄養成分
（1人分あたり）
420
カロリー
18g
たんぱく質
52g
炭水化物
15g
脂質
4g
食物繊維
保存方法
冷蔵： 3 日
冷凍： 1 か月
Store in airtight container. Reheat in skillet with a splash of water.
温め直し： Reheat over medium heat to restore crispiness; avoid microwave if possible.
アレンジ
- 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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