Fried rice with kimchi, smoked tofu and enoki

Name: Riz frit au kimchi, tofu fumé et enoki
Yield: 4
Cuisine: kimchi / végétalien / plat principal
Ingredients: 1,5 cuillère à soupe d’huile de sésame grillé; 2-3 gousses d’ail, hachées minces (l’équivalent d’une cuillère à soupe); 1 paquet de tofu fumé (210 g), coupé en petits dés; 1 tasse de Kimchi Daikon Bio Tout cru!, filtré et grossièrement haché (préserver le liquide du kimchi); 1 paquet de champignons enoki (150g), les racines coupées et brièvement rincés sous l’eau puis asséchés; 3 tasses de riz blanc ou brun déjà cuit (préférablement depuis quelques heures ou la veille, comme ça il sera un peu plus sec); ¼ de tasse de saumure/liquide du Kimchi Daikon Bio Tout cru!; 1-2 cuillères à soupe de graines de sésame grillées, blanches ou noires; 1 oignon vert haché finement; Une feuille de nori grillée (celles pour sushi par exemple), grossièrement coupée en languettes; Plus de Kimchi Daikon!

Rated 4 stars by 4 users

Portions

A vegetarian fried rice with an Asian taste that will appeal to kimchi fans. Quick and easy to prepare, this dish will impress your guests, or your family on a simple Monday night!

Pretty Small Vegan - By Odile JP

Image of Rice fried with kimchi, smoked tofu and enoki

Ingredients

1.5 tablespoons toasted sesame oil
2-3 cloves of garlic, minced thinly (equivalent to a tablespoon)
1 package smoked tofu (210 g), cut into small cubes
1 cup raw, filtered and coarsely chopped Organic Daikon Kimchi (to preserve the liquid in the kimchi)
1 packet of enoki mushrooms (150g), the roots cut and briefly rinsed under water and then dried
3 cups of already cooked white or brown rice (preferably from a few hours ago or the day before, so it will be a little drier)
¼ cup of brine/liquid from Kimchi Daikon Organic Raw!

Suggested trimmings

1-2 tablespoons toasted sesame seeds, white or black
1 green onion, finely chopped
One sheet of toasted nori (e.g. sushi), roughly cut into strips
No more Kimchi Daikon!

Steps

In a wok or cast iron frying pan, heat a tablespoon of sesame oil over medium-high heat, then sauté the garlic for about 30 seconds.
Add diced smoked tofu and sauté 3-5 minutes, until lightly browned.
Add the kimchi to the pan and cook for 3-4 minutes, stirring regularly.
Stir in the enoki mushrooms, stirring for a few seconds, then lower the heat slightly to medium/medium-low and cook for 2-3 minutes.
Add the cooked rice and brine, mix well and cook for 1-2 minutes.
Add the remaining half tablespoon of sesame oil, stir and turn off the heat.
Add toppings, to taste.