For the Fried Rice:

  • Pompeian Avocado Oil Spray
  • 1 yellow onion, diced
  • 2 medium carrots, diced (about 1 cup)
  • 3 cloves garlic
  • 1 cup shelled edamame, thawed if from frozen
  • 1 cup green peas
  • 1 cup kimchi (chop large chunks)
  • 2 Tablespoons kimchi juice (from the jar of kimchi)
  • 2 cups cooked brown rice
  • 1/4 cup soy sauce
  • 1/4 cup green onions, sliced

For the Tofu:

  • 1 14 oz. package extra-firm tofu, drained and pressed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kala namak (black salt)
  • 1/4 teaspoon black pepper
  1. Generously grease a large wok or skillet with Pompeian Avocado Oil Spray
  2. Place over medium heat. Add onion; cook for 5-7 minutes, until slightly tender. Add carrots and stir; cook for 8-10 minutes, until vegetables are tender. Add garlic; cook for 1 minute, stirring.
  3. Add edamame, peas, kimchi, and kimchi juice. Stir to combine; cook for 5 minutes, until all vegetables are heated through. Add rice. Fold vegetables into rice and cook for 3-5 minutes, until rice is heated through. Add soy sauce; stir.
  4. Cut tofu into thin slices, then cut the slices in half. Place in a medium bowl. Add kimchi juice, turmeric, salt, and pepper; toss to coat tofu evenly.
  5. Generously grease a medium skillet with Pompeian Avocado Oil Spray.
  6. Place over medium heat. Add tofu slices; cook for 5 minutes on each side, until crispy on the edges.
  7. Serve fried rice with a few slices of tofu, a garnish of green onions, and extra kimchi.

Author: Emilie Eats

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