Tofu Kimchi Fried Rice

Name: Tofu Kimchi Fried Rice
Total time: 15 min
Yield: 390.6 g
Ingredients: Seaweed (Gim) 5 g; Brown Rice with Barley and Konjac 75 g; High-Protein Cheese 18 g; Fried Egg 46 piece; Napa Cabbage Kimchi 40 side dish bowl; Pulmuone Extra Premium Korean Tofu 190 g; Perilla Oil 5 g; Allulose Syrup 1.6 ml; Apple Vinegar 5 ml; Seasoned Soy Sauce 5 ml

Cook 15 min Difficulty EASY 525 kcal

#Tofu Kimchi Fried Rice #Tofu Dish #Kimchi Fried Rice #One Bowl Meal #Easy Recipe #Vegetarian #Home Meal #Diet Menu #Rice Dish #Fried Rice

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Ingredients

Main ingredients

Seaweed (Gim) 5 g
Brown Rice with Barley and Konjac 75 g
High-Protein Cheese 18 g
Fried Egg 1 piece
Napa Cabbage Kimchi 1 side dish bowl
Pulmuone Extra Premium Korean Tofu 190 g

Seasonings/Sauce

Perilla Oil 5 g
Allulose Syrup 1.6 ml
Apple Vinegar 5 ml
Seasoned Soy Sauce 5 ml

Nutrition summary

Carbohydrates 31.93 g 23%

Protein 32.31 g 24%

Fat 32.2 g 53%

Serving size 390.6g

Cooking steps

1

Squeeze the water from half a block of tofu and place it in a bowl. Add half a serving of brown rice with barley to the bowl as well.
2

Finely chop kimchi and add it to the bowl.
3

Microwave for 3 minutes.
4

Add 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 2/3 tablespoon of allulose, then mix everything well.
5

Fry an egg and place cheese on top. Serve this on the mixed rice.
6

Finely shred seaweed (gim) and add on top before enjoying.

Tofu Kimchi Fried Rice

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