Kimchi Fried Rice with Tofu

Make this kimchi fried rice with tofu for your next meatless Monday. Topped with a fried egg, this recipe can also satisfy your next craving for takeout!


  • 1 cup brown basmati rice (dry)
  • 1 package of extra firm tofu (350g), cut into 18 equal pieces
  • 2 tbsp cornstarch
  • 4 tsp sesame oil
  • 1 medium white onion, chopped finely
  • 3 tbsp ginger, chopped finely
  • 3 cloves garlic, crushed
  • 2 bok choy bundles, chopped, leafy tops separated from the bottoms
  • 1 cup mixed vegetables (carrots, peas, and corn), thawed
  • 1 cup shelled edamame beans (thawed if frozen)
  • 3 tbsp soy sauce (or coconut aminos for gluten free)
  • 1/2 tsp gochujang (use red chili paste as a substitute)
  • 1 cup kimchi
  • 6 sunny side up eggs
  • 3 scallions, chopped fine (for serving)
  • sesame seeds (for serving)


  1. Cook brown rice according to package instructions.
  2. In a bowl, coat tofu slices with a thin layer of cornstarch.
  3. Heat a large non-stick skillet and add 2 tsp of sesame oil.  Add the tofu slices and brown on all sides, approximately 3 to 5 minutes per side.
  4. Once tofu is browned on all sides, set aside on a paper towel lined plate.  Set skillet aside for later to cook the eggs for serving.
  5. Heat a large wok and add 1 tsp sesame oil.  Add onion, ginger, and garlic.  Sauté until onion is softened, approximately 3 minutes.
  6. Add chopped bok choy bottoms and sauté until bok choy bottoms have softened, approximately 4 minutes.
  7. Add mixed vegetables and edamame beans.  Add soy sauce (or coconut aminos for gluten free), and gochujang sauce.  Sauté for another 2 minutes.
  8. Add bok choy tops and cook until wilted, approximately 3 minutes.
  9. Add kimchi and cook until heated through, about 2 minutes.
  10. Add cooked brown rice to wok and stir to combine all ingredients.  Cook for another 5 minutes.
  11. Heat the non-stick skillet and add 1 tsp sesame oil.  Carefully crack each egg onto the skillet and cook the eggs sunny side up.
  12. Serve the rice in a bowl, with 3 pieces of tofu and 1 sunny side up egg.  Sprinkle with sesame seeds and chopped scallions to taste.