YOUR SOLIN GENERATED RECIPE
Healthy Kimchi Stir-Fried Rice with Crispy Egg and Fresh Vegetables
Savor a vibrant fusion of flavors with tender shrimp, crispy egg, and lightly-fried tofu tossed with brown rice, tangy kimchi, and fresh garden vegetables. This dish balances the spice of kimchi with the subtle sweetness of vegetables, all enhanced by a hint of olive oil, creating a delicious meal that complements your dietary goals.
INGREDIENTS
3 ounces Shrimp
1 Large Egg
0.75 cup Cooked Brown Rice
0.5 cup Kimchi
0.5 cup Mixed Fresh Vegetables
100 grams Firm Tofu
1 teaspoon Olive Oil
PREPARATION
Prepare all ingredients by rinsing the shrimp, draining kimchi, and chopping the mixed vegetables into bite-sized pieces. Cut the tofu into small cubes.
In a wok or large skillet, heat the olive oil over medium-high heat until shimmering.
Add the tofu and stir-fry for 2-3 minutes until lightly golden on all sides. Remove tofu from the pan and set aside.
Place the shrimp in the pan and stir-fry for about 2-3 minutes until they turn pink and are cooked through. Transfer shrimp to a plate.
Add the mixed vegetables to the pan and stir-fry for another 2 minutes until they are crisp-tender. Then, add the cooked brown rice and kimchi, stirring well to combine and heat through.
Return the tofu and shrimp to the pan, tossing gently to integrate the flavors.
In a separate small non-stick pan, fry the egg until the edges are crispy yet the yolk remains runny, or cook to your desired doneness.
Plate the stir-fried rice mixture in a bowl or plate and top with the crispy fried egg. Serve immediately and enjoy the burst of tangy, savory flavors.