Kimchi Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and savory one-pan dinner made with leftover rice, crispy fried tofu, mushrooms, and tangy kimchi. The soy and sesame oil create a deeply flavored dish that comes together in about 35 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 tablespoons canola oil (, divided)
- 8 ounces tofu (, drained and cut into 2" cubes)
- 1 cup sliced shiitake or brown mushrooms
- 8 green onions (, trimmed and thinly sliced)
- 4 cups cold cooked white rice
- 1 cup kimchi (, chopped with 1/4 cup reserved kimchi juice)
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon butter
- 4 eggs
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 682mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 179mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.