1 pkg (14 oz each) extra firm tofu
1/4 cup cornstarch
3 tablespoons vegetable oil, divided
3 cups cooked short grain white rice
3 green onions, chopped, green and white parts separated
2 cloves garlic, chopped
1 cup chopped kimchi
1 cup bean sprouts
1 cup matchstick cut carrots
1/2 cup P.F. Chang's® Home Menu Korean Style BBQ Sauce
6 fried eggs, optional
Kimchi Fried Rice
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||3 g||11%|
|Vitamin C||10 mg||17%|
|Vitamin A||3445 iu||69%|
Drain tofu and place between a clean kitchen towel. Top with a heavy skillet and let sit 30 minutes to remove excess moisture. Crumble dried tofu into a medium bowl. Toss tofu with cornstarch to coat.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium- high heat. Add tofu in an even layer. Cook until browned and crispy, about 5 minutes, stirring occasionally. Remove to a paper towel-lined plate.
Add remaining 1 tablespoon oil and cooked rice to skillet. Cook undisturbed 1 minute. Stir in scallion whites and garlic; cook until fragrant, about 1 minute. Stir in kimchi, bean sprouts, carrot, Korean BBQ sauce and cooked tofu until well coated with sauce. Remove from heat and garnish with scallion greens. Top each serving with a fried egg, if desired.
Adding a fried egg adds 90 calories, 7 g fat, 184 mg cholesterol and 6 g protein
Kimchi Fried Rice
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