Wholesome Kimchi Rice Skillet with Crispy Vegetables

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

Wholesome Kimchi Rice Skillet with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Wholesome Kimchi Rice Skillet with Crispy Vegetables

Enjoy a vibrant, savory skillet featuring succulent shrimp and crispy tofu paired with tangy kimchi and a medley of fresh vegetables over a bed of brown rice. This dish delivers a satisfying blend of textures and bold Korean-inspired flavors, making it an energizing meal perfect for breakfast, lunch, or dinner.

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NUTRITION

445kcal
Protein
37.7g
Fat
12.3g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

3 ounces Extra-Firm Tofu

1/2 cup Kimchi

3/4 cup cooked Brown Rice

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Zucchini

1/4 cup chopped Carrot

1 teaspoon Sesame Oil

1 clove Garlic (minced)

1 teaspoon Low-Sodium Soy Sauce

2 tablespoons sliced Green Onions

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PREPARATION

  • 1

    Prepare all ingredients by chopping the red bell pepper, zucchini, carrot, and green onions. Mince the garlic.

  • 2

    Pat the tofu dry and cut it into small cubes. Rinse and peel the shrimp if necessary.

  • 3

    Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and sauté until they begin to develop a light golden crisp on all sides.

  • 4

    Add the minced garlic and the chopped vegetables to the skillet. Sauté for 2-3 minutes until the vegetables are tender but still crisp.

  • 5

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through.

  • 6

    Stir in the kimchi and cooked brown rice. Drizzle the low-sodium soy sauce over the mixture and toss gently to combine all ingredients evenly.

  • 7

    Allow the skillet to heat through for another 2 minutes, ensuring the flavors meld together.

  • 8

    Garnish with sliced green onions and serve warm.

Wholesome Kimchi Rice Skillet with Crispy Vegetables

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

Wholesome Kimchi Rice Skillet with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Wholesome Kimchi Rice Skillet with Crispy Vegetables

Enjoy a vibrant, savory skillet featuring succulent shrimp and crispy tofu paired with tangy kimchi and a medley of fresh vegetables over a bed of brown rice. This dish delivers a satisfying blend of textures and bold Korean-inspired flavors, making it an energizing meal perfect for breakfast, lunch, or dinner.

NUTRITION

445kcal
Protein
37.7g
Fat
12.3g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

3 ounces Extra-Firm Tofu

1/2 cup Kimchi

3/4 cup cooked Brown Rice

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Zucchini

1/4 cup chopped Carrot

1 teaspoon Sesame Oil

1 clove Garlic (minced)

1 teaspoon Low-Sodium Soy Sauce

2 tablespoons sliced Green Onions

PREPARATION

  • 1

    Prepare all ingredients by chopping the red bell pepper, zucchini, carrot, and green onions. Mince the garlic.

  • 2

    Pat the tofu dry and cut it into small cubes. Rinse and peel the shrimp if necessary.

  • 3

    Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and sauté until they begin to develop a light golden crisp on all sides.

  • 4

    Add the minced garlic and the chopped vegetables to the skillet. Sauté for 2-3 minutes until the vegetables are tender but still crisp.

  • 5

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through.

  • 6

    Stir in the kimchi and cooked brown rice. Drizzle the low-sodium soy sauce over the mixture and toss gently to combine all ingredients evenly.

  • 7

    Allow the skillet to heat through for another 2 minutes, ensuring the flavors meld together.

  • 8

    Garnish with sliced green onions and serve warm.