Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

A vibrant dish melding tangy kimchi, fluffy rice, and crispy eggs enhanced with fresh vegetables and tofu, delivering an explosion of textures and flavors with every spoonful. Enjoy a hearty meal that's as visually appealing as it is delicious.

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NUTRITION

566kcal
Protein
34.2g
Fat
17.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked White Rice (158g)

1/2 cup Kimchi (85g)

125g Extra Firm Tofu

2 Whole Eggs

1 Egg White

60g Mixed Fresh Vegetables (Carrot & Bell Pepper)

1 Garlic Clove

1/2 tsp Sesame Oil

1 tbsp Soy Sauce

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PREPARATION

  • 1

    If not already prepared, cook the white rice according to package instructions and allow it to cool slightly.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    Chop the mixed vegetables (carrot and bell pepper) into bite-sized pieces and mince the garlic.

  • 4

    Heat a non-stick skillet over medium heat and add the sesame oil.

  • 5

    Sauté the garlic and vegetables until they begin to soften, about 2-3 minutes.

  • 6

    Add the tofu cubes to the skillet and stir-fry for an additional 3-4 minutes until they are lightly golden.

  • 7

    Mix in the kimchi and cooked rice, then drizzle with soy sauce. Stir-fry the mixture for another 2-3 minutes to allow the flavors to meld together.

  • 8

    In a separate pan, fry the whole eggs and egg white until the edges are crispy but the yolks remain runny, adjusting heat as needed.

  • 9

    Plate a generous portion of the kimchi fried rice and top with the crispy eggs. Serve immediately and enjoy the medley of textures and bold flavors.

Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Kimchi Stir-Fried Rice with Crispy Eggs and Fresh Vegetables

A vibrant dish melding tangy kimchi, fluffy rice, and crispy eggs enhanced with fresh vegetables and tofu, delivering an explosion of textures and flavors with every spoonful. Enjoy a hearty meal that's as visually appealing as it is delicious.

NUTRITION

566kcal
Protein
34.2g
Fat
17.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked White Rice (158g)

1/2 cup Kimchi (85g)

125g Extra Firm Tofu

2 Whole Eggs

1 Egg White

60g Mixed Fresh Vegetables (Carrot & Bell Pepper)

1 Garlic Clove

1/2 tsp Sesame Oil

1 tbsp Soy Sauce

PREPARATION

  • 1

    If not already prepared, cook the white rice according to package instructions and allow it to cool slightly.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    Chop the mixed vegetables (carrot and bell pepper) into bite-sized pieces and mince the garlic.

  • 4

    Heat a non-stick skillet over medium heat and add the sesame oil.

  • 5

    Sauté the garlic and vegetables until they begin to soften, about 2-3 minutes.

  • 6

    Add the tofu cubes to the skillet and stir-fry for an additional 3-4 minutes until they are lightly golden.

  • 7

    Mix in the kimchi and cooked rice, then drizzle with soy sauce. Stir-fry the mixture for another 2-3 minutes to allow the flavors to meld together.

  • 8

    In a separate pan, fry the whole eggs and egg white until the edges are crispy but the yolks remain runny, adjusting heat as needed.

  • 9

    Plate a generous portion of the kimchi fried rice and top with the crispy eggs. Serve immediately and enjoy the medley of textures and bold flavors.