Kimchi Fried Rice

Turn boring leftover rice into a flavor explosion with P.F. Chang’s Home Menu® Korean Style BBQ Sauce, tofu, kimchi and vegetables
20min. Prep Time
50min. Total Time
6 Servings



  • 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
  1. 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.
  2. 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.
  3. 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

Nutrition Information

Amount per serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.

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