Kimchi Fried Rice

Serves: 4
Cooks in: 30 minutes
Difficulty: 3/10
Can be gluten free


1 Onions 

3 cloves Garlic, minced 

Thumb-sized Piece Ginger

1/2 cup Kimchi 

1 Chilli 

1 tbs Tomato Paste 

2 tbs Soy Sauce 

3 tbs Olive Oil 

4 Spring  Onion, 

Handful Tender-stem Broccoli 

Handful French Beans, chopped fine 

1/2 cup Shredded Cabbage 

Handful Chard

2 cups Cooked Rice 

1 Block Tofu, patted dry 

4 tbs Cornflour 

1 tsp Gochugaru 

1 tsp Garlic Granules 

To a food processor add the onion, garlic, ginger, kimchi, chilli, tomato paste & soy sauce. Blitz to form a smooth paste. 

Tear the tofu into chunks add add to a mixing bowl add the cornflour, chilli flakes & garlic granules. Stir well making sure each piece is coated. 

Place a large frying pan or wok over a medium heat & when its hot add the oil followed by the coated tofu pieces, cook them stirring every now and then until they’re golden and crisp. 

Add the spring onion & vegetable of your choice to the pan, stir frying for a few minutes before adding the kimchi paste. 

Stir fry for a few more minutes coating everything in the lovely paste then stir through the rice. 

Cook for 4-5 minutes then serve up.