Spicy kimchi fried rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Chopped kimchi gives sizzling tofu and rice a sharp, spicy finish.
Korean-inspired · dinner, rice · easy
Servings: 2
Prep: 5 min
Cook: 10 min
Total: 15 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Sesame, Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup vegan gluten-free kimchi (chopped Must contain no fish or shrimp. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 8 ounces plain firm tofu (225 g, crumbled Drained and patted dry; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons toasted sesame oil
- 2 stalks scallions (sliced)
Cooking instructions
- Heat the toasted sesame oil in a wide skillet on medium-high. Add the plain firm tofu and cook for 4 minutes, breaking it into small pieces.
- Add the vegan gluten-free kimchi and cook for 2 minutes, stirring so its juices reduce slightly.
- Fold in the ready-cooked rice and gluten-free tamari. Fry for 3–4 minutes, turning and breaking up clumps, until the rice reaches 74°C/165°F throughout.
- Scatter over the scallions and serve hot. Use vegan kimchi with no seafood ingredients.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.