Kimchi Fried Rice

Ingredients

• 1 16 ounce jar kimchi
• 2 teaspoons toasted sesame oil
• 3 scallions (sliced)
• 8 ounces firm tofu (drained and pressed)
• 3 cloves garlic (minced)
• 1 tablespoon fresh grated ginger
• 2 bunches baby Bok Choy (thinly sliced)
• 4 ounces shiitake mushrooms (thinly sliced)
• 1 tablespoon soy sauce
• 2 cups cooked and cooled brown rice
• 2 teaspoons rice wine vinegar
• 1 teaspoon Sriracha or Gochujang (optional depending on spice level)

Instructions

1. 1

   Drain the kimchi in a colander, reserving the liquid. Roughly chop the kimchi a few times into bite-size pieces, then set aside.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 2-3 minutes, or until tender. Crumble in the tofu and stir to combine, cook for an additional 2-3 minutes until lightly browned. Stir in the garlic and ginger.

3. 3

   Add in the bok choy and mushrooms and and cook until bok choy is bright green and tender, another 2-3 minutes.

4. 4

   Add in the chopped kimchi and soy sauce and cook until just heated through.

5. 5

   Add in the rice, 1 tablespoon reserved kimchi brine and rice wine vinegar and cook, stirring frequently, for 3-4 minutes until mixture is heated through. Season to taste, adding more soy sauce, toasted sesame oil or kimchi brine, Sriracha/Gochujang, as desired. Serve immediately.