Vegetarian Kimchi Fried Rice, called Kimchi Bokkeumbap, is a imple one-dish meal that you can make in under 15 minutes, if you have leftover rice. Slightly sour and spicy to taste, this Kimchi Fried Rice can make for an even more balanced one-dish meal if you add proteins such as Tofu to it or then top it with a fried egg.
1tbspGochujang Paste(or 1 tsp Chilli Powder and 1/3 tsp Sugar)
1tspSesame Seeds
1Spring Onion
Salt to Taste
Optional
75gmsTofu(Cut into 1/2" cubes)
1tspToasted Sesame Oil
Instructions
If you do have left over rice:
Pressure cook 1.5 cups of rice in 3 cups water for 3 whistles.
Let the cooker depressurise and take the rice out.
Let the rice cool completely. Ideally, I would spread the rice in a plate to ensure it dries out a bit as well.
Other Prep:
Chop 3/4 cup Kimchi to bite sized pieces.
Chop the green part of 1 scallion or spring onion to 1/2" pieces.
Over medium flame, toast 1 tsp sesame seeds till they start to crackle. Transfer to a plate and set aside.
In a wok of frying pan, over medium flame, heat 1/2 tbsp oil.
Add the 1/2 cup finely chopped Kimchi and stir-fry for 2 to 3 minutes.
{Optional} Add 75 gms of Tofu or Paneer, cut into small pieces, and stir-fry for 1 minute. Do not let the Kimchi dry out. Add 1 or 2 tbsp water, if the Kimchi is drying out.