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
Ingredients
Directions
- 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
Nutrition
Complete Nutrition Info- 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
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
46
15 %
Cholesterol
mg
0
0 %
Total Fat
g
11
17 %
Iron
mg
3
17 %
Calories
kcal
317
16 %
Sodium
mg
646
27 %
Protein
g
9
18 %
Saturated Fat
g
1
7 %
Sugars
g
6
1 %
Dietary Fiber
g
3
11 %
Vitamin C
mg
10
17 %
Vitamin A
iu
3445
69 %
* Percent Daily Values are based on a 2,000 calorie diet.
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