NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown rice

1/2 cup kimchi

200 grams extra firm tofu

1 large egg

1 cup mixed vegetables (bell pepper, carrot, zucchini)

1 teaspoon sesame oil

1 clove garlic, minced

2 stalks green onions

PREPARATION

• 1

  Prepare all ingredients by measuring cooked brown rice and dicing the mixed vegetables into bite-size pieces. Mince the garlic and slice the green onions.

• 2

  Heat a non-stick skillet over medium-high heat and add the sesame oil. Once the oil is hot, add the cooked brown rice and press it into an even layer. Allow it to cook undisturbed for a few minutes until the bottom becomes crispy.

• 3

  While the rice is crisping, in another pan, lightly sauté the mixed vegetables with minced garlic until tender-crisp, about 3-4 minutes.

• 4

  Cube the tofu and add it to the vegetable pan. Sauté for an additional 3-4 minutes until the tofu is slightly golden on the edges.

• 5

  In a small bowl, beat the egg and scramble it in a separate non-stick pan until just set, then mix it into the tofu and vegetables.

• 6

  Fold in the kimchi along with the green onions into the tofu and vegetable mixture, heating everything through.

• 7

  Once the rice has developed crispy edges, gently fold the vegetable mixture into the rice or serve the crispy rice topped with the sautéed vegetables, tofu, egg, and kimchi.

• 8

  Serve warm and enjoy your savory, nutrient-rich meal.