Ingredients
Method
- Heat a drizzle of oil or water in a medium wok or frying pan over medium-high heat. Add the white parts of the scallions and fry for 1 minute. Stir in the kimchi and gochujang and fry for another minute. Reduce the heat to medium and add the cooked rice, smoked tofu, frozen vegetables, and soy sauce. Fry until the rice absorbs all the flavors.
- Add half of the green onion tops, drizzle with sesame oil, and fry for 1 minute.
- Serve immediately and garnish with the remaining green onions, sesame seeds, and nori strips.
Nutrition
Notes
Rice Texture: I always use chilled, day-old rice because fresh rice tends to turn into a sticky mess in the wok.
Flavor Boost: I love to pour in a splash of the leftover kimchi brine from the bottom of the jar right at the end to add a fermented tang.
Protein Prep: I prefer to crumble the smoked tofu with my hands instead of dicing it with a knife to create more surface area for the sauce.
Pan Temperature: I make sure my pan is screaming hot before the rice goes in so the grains toast rather than steam.
Storage Tip: I find this dish tastes even better the next day after the flavors have had time to mingle in the fridge.
Serving Suggestion: I like to serve this in deep bowls with an extra sheet of toasted nori on the side for scooping up the rice.
Make Ahead Tip: I often chop the scallions and crumble the tofu the night before so I can throw this together in under ten minutes.