Kimchi fried rice with bacon, gochujang and sesame, topped with a fried egg. This vegan version swaps in chickpea flour, tofu. Ready in about 22 minutes.
Prep 10 min Cook 12 min Serves 2 Easy
Ingredients
🧄Garlic2 cloves
🍚Rice3 cups, cooked and cold
🧅Spring Onions2
🫙Soy Sauce1 tbsp
🫙Sesame Oil1 tsp
🍥Tofusmoked or firm, diced
🫙Kimchi1 cup, chopped
🫙Gochujang1 tbsp
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Instructions
1
For this vegan version, use tofu for bacon, chickpea flour for eggs wherever the steps mention them.
2
Fry the bacon until crisp; add garlic and kimchi and cook 3 minutes.
3
Add cold rice, gochujang and soy sauce; stir-fry until hot and slightly crisp.
4
Fry the eggs sunny-side up.
5
Drizzle rice with sesame oil, top with eggs and spring onions.
