Healthy Kimchi Fried Rice with Fresh Vegetables

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

Healthy Kimchi Fried Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Kimchi Fried Rice with Fresh Vegetables

Enjoy a vibrant twist on a classic fried rice dish, where fermented kimchi meets succulent shrimp, creamy tofu, and a medley of fresh vegetables. This bowl of goodness is brought together with a hint of garlic and a touch of sesame oil for an authentic, umami-packed flavor perfect for a wholesome meal any time of day.

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NUTRITION

583kcal
Protein
48.2g
Fat
15.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice (195g)

1 cup Kimchi (150g)

100g Extra-Firm Tofu

100g Cooked Shrimp

1 large Egg

1 cup Mixed Vegetables (150g)

0.5 tsp Sesame Oil

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and add the sesame oil. Sauté the minced garlic until fragrant.

  • 4

    Add the tofu cubes and stir-fry for 2-3 minutes until lightly golden.

  • 5

    Incorporate the cooked shrimp and stir-fry for another 2 minutes.

  • 6

    Push the tofu and shrimp to the side of the skillet and crack the egg into the empty space. Scramble the egg until just set.

  • 7

    Mix in the cooked brown rice, kimchi, and mixed vegetables, stirring to combine all ingredients evenly.

  • 8

    Drizzle the low-sodium soy sauce over the mixture and stir-fry for an additional 2-3 minutes until everything is heated through.

  • 9

    Adjust seasoning with extra soy sauce or pepper if desired and serve hot.

Healthy Kimchi Fried Rice with Fresh Vegetables

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

Healthy Kimchi Fried Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Kimchi Fried Rice with Fresh Vegetables

Enjoy a vibrant twist on a classic fried rice dish, where fermented kimchi meets succulent shrimp, creamy tofu, and a medley of fresh vegetables. This bowl of goodness is brought together with a hint of garlic and a touch of sesame oil for an authentic, umami-packed flavor perfect for a wholesome meal any time of day.

NUTRITION

583kcal
Protein
48.2g
Fat
15.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice (195g)

1 cup Kimchi (150g)

100g Extra-Firm Tofu

100g Cooked Shrimp

1 large Egg

1 cup Mixed Vegetables (150g)

0.5 tsp Sesame Oil

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and add the sesame oil. Sauté the minced garlic until fragrant.

  • 4

    Add the tofu cubes and stir-fry for 2-3 minutes until lightly golden.

  • 5

    Incorporate the cooked shrimp and stir-fry for another 2 minutes.

  • 6

    Push the tofu and shrimp to the side of the skillet and crack the egg into the empty space. Scramble the egg until just set.

  • 7

    Mix in the cooked brown rice, kimchi, and mixed vegetables, stirring to combine all ingredients evenly.

  • 8

    Drizzle the low-sodium soy sauce over the mixture and stir-fry for an additional 2-3 minutes until everything is heated through.

  • 9

    Adjust seasoning with extra soy sauce or pepper if desired and serve hot.