If eggs are okay with your diet, serve the rice in individual bowls, each topped with a fried egg. You can keep or omit the tofu. If you’re fine with meat, substitute some chicken, beef or pork. It can be cooked or raw, so long as you cut it into small pieces that distribute well throughout the rice. Offer soy sauce on the side, if you like.
Ingredients
3cupsdry cooked rice, white medium or short-grain preferred, at room temperature
2teaspoonssesame seedsoptional
2tablespoonneutral oil, such as canola oil
1garlic clove, minced
½medium red or yellow onion, chopped (¾ cup)
⅓ to ½cupcubed extra-firm tofu (pan-fry as thick slabs before cutting, if you like)
2slender green onions,green and white parts, cut into thick rings
1tablespoonsesame oil
3or 4 pieces of Korean toasted seaweed(jim), snipped with scissors into narrow strips (optional)
Instructions
If the rice is dry and lumpy, crumble it to prevent lumps. Set aside by the stove.
Over medium heat in a large nonstick or well-seasoned skillet, toast the sesame seeds for 2 to 3 minutes, stirring often, until golden. Transfer to a small dish and keep by the rice. Line up the other ingredients in order of use so you can work fast.
Add the oil to the pan, then heat over medium-high. Add the garlic and onion and cook, stirring for about 3 minutes, until fragrant and beginning to turn golden. Dump in the tofu and season with salt. Cook for about 1 minute to heat through.
Add the kimchi, kimchi juice and gochujang, and stir-fry for 1 to 2 minutes, until heated through and very fragrant. There should be no liquid visible.
Dump in the rice. Stir-fry for 1 to 2 minutes, to separate the grains and turn the rice a handsome orange-ish color. Season with salt to taste (I use ¼ to ½ teaspoon).
Add the green onions and stir-fry for 15 seconds, until just wilted. Turn off heat and stir in sesame oil and half of the sesame seeds. Transfer to a shallow bowl, then top with the seaweed strips and remaining sesame seeds. Serve immediately.
Notes
For the toasted seaweed, use Korean toasted seaweed snacks. Or, cut a sheet of nori into 4 pieces, lightly brush each with sesame oil, then bake in a preheated 275F toaster oven for about 2 minutes until crisp. Sprinkle sea salt on top.