YOUR SOLIN GENERATED RECIPE
Protein-Packed Vegetarian Kimchi Fried Rice
Sautéed crumbled tofu and edamame tossed with tangy kimchi and brown rice, topped with two golden fried eggs for a savory and satisfying crunch.
INGREDIENTS
3.5 oz extra firm tofu
0.5 cup shelled edamame
1 large eggs
0.25 cup cooked brown rice
0.5 cup vegetarian kimchi
0 tsp toasted sesame oil
1 tbsp tamari
0.5 tbsp gochujang
1 clove garlic
1 tsp fresh ginger
2 stalks green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Crumble the extra firm tofu into small pieces and set aside.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the crumbled tofu, minced garlic, and grated ginger to the pan, sautéing until the tofu begins to turn golden.
Stir in the vegetarian kimchi, shelled edamame, and cooked brown rice, breaking up any rice clumps with a spatula.
Add the tamari and gochujang, tossing everything together until the rice is evenly coated and heated through.
Push the rice mixture to one side of the skillet and crack the eggs into the cleared space.
Fry the eggs until the whites are set but the yolks remain runny, then season with sea salt and black pepper.
Divide the kimchi rice into bowls and top each serving with a fried egg.
Garnish with thinly sliced green onions before serving warm.