Kimchi Fried Rice

Fried rice. It sounds unhealthy. And yet unlike other fried foods which evoke some seedy diner, fried rice is quick and wholesome. It's not particularly fried.

One of the nice things about fried rice is that it's a great use for leftover rice, rice that's had a chance to sit is an even better ingredient. While you can often just throw veggies that were in your fridge the below recipe relies on a hit of kimchi for a hit of extra flavour.

Kimchi Fried Rice

1 cup rice
1 head broccoli or cauliflower
1 block tofu
1 small bell pepper, diced
2 eggs

1.5 cups wine
1/4 cup soy sauce
pepper
4 cloves garlic
2 cups kimchi
Drizzle of sriracha

Put the rice on in the rice cooker or stove (despite what I said above about using leftover rice, I've given the amount for the dry rice). As the rice is on, cook the broccoli/cauliflower and pepper on low heat, stirring occasionally. Add the tofu a little afterwards.

During this time, you can make the sauce (just whisk the wine, soy sauce, pressed garlic and pepper together). Once the rice is done, add a little oil to another pan and sautee the rice in it on medium-high. After a minute or so, create a little "pocket" in the middle of the rice and crack the eggs into it. Then stir the eggs and rice together.

Next, add the tofu/veggies and the sauce to the rice and stir together. Finally, add the kimchi and cook together until the kimchi's warmed up.

Drizzle sriracha over it and serve.

Serves 5

The kimchi is Daebak brand Kimchi, which is vegan and - I assume - fair trade.