Kimchi-Tofu Fried Rice with Crispy Scallion Topping
A tangy, umami-rich fried rice featuring fermented kimchi, silken tofu, and a crunchy scallion topping, served with a side of pickled radish for balanced freshness. This korean-inspired asian (vegetarian) ready in about 35 minutes pairs cooked short-grain white rice, kimchi, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked short-grain white rice
- 1 cup kimchi
- 8 oz firm tofu
- 4 stalks green onions
- 1 tbsp sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp toasted sesame seeds
- 1/2 cup pickled radish
Instructions
- Step 1: Crumble 8 oz firm tofu into small pieces using a fork until it resembles rice grains, then set aside.
- Step 2: Heat 1 tbsp sesame oil in a non-stick skillet over medium heat. Add 1 cup kimchi (drained of excess liquid) and stir-fry for 2 minutes until fragrant and slightly caramelized.
- Step 3: Add crumbled tofu and 2 cups cooked short-grain rice to the skillet. Stir-fry for 4-5 minutes until rice is heated through and begins to form light golden edges.
- Step 4: Season with 1 1/2 tbsp soy sauce and 1 tsp rice vinegar; stir until the sauce is evenly distributed and the rice is glossy.
- Step 5: Finely chop 4 green onions (reserve 1 tbsp for garnish), then fry in a small skillet with 1 tsp oil until crispy (about 2 minutes). Drain on paper towels.
- Step 6: Divide rice mixture into 3 bowls. Top each with crispy scallions, 1/2 cup pickled radish, and a sprinkle of toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kimchi-Tofu Fried Rice with Crispy Scallion Topping take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi-Tofu Fried Rice with Crispy Scallion Topping?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked short-grain white rice from drying out.
Can I substitute ingredients in Kimchi-Tofu Fried Rice with Crispy Scallion Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi-Tofu Fried Rice with Crispy Scallion Topping for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kimchi-Tofu Fried Rice with Crispy Scallion Topping vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
