Gluten-Free Kimchi Fried Rice with Tofu

Instructions

1. 1Cut the 1 block of firm tofu into 1.27 cm cubes. Heat 1 tablespoon of avocado oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set it aside on a plate.
2. 2Add 1 tablespoon of sesame oil and 2 cloves of minced garlic to the same skillet. Cook over medium heat (148.9°C / 150°C) for 1 minute until the garlic is fragrant, being careful not to burn it.
3. 3Add 1 cup of well-fermented kimchi and 1 tablespoon of gochujang to the skillet. Cook for 3-4 minutes, stirring occasionally, until the kimchi is slightly softened and the gochujang is well combined.
4. 4Add 4 cups of cooked rice (day-old) to the skillet. Use a spatula to break up any clumps of rice and stir everything together until the rice is evenly coated with the kimchi mixture.
5. 5Pour 2 tablespoons of tamari over the rice and kimchi mixture. Stir well to ensure all the ingredients are thoroughly combined.
6. 6Return the cooked tofu to the skillet with the rice mixture. Stir everything together to combine and heat through for 1-2 minutes.
7. 7In a separate non-stick pan, fry the 4 large eggs over medium heat (148.9°C / 150°C) until the whites are set and the yolks are cooked to your preference (e.g., sunny-side up or over-easy).
8. 8Divide the kimchi fried rice evenly among 4 bowls. Top each bowl with one fried egg. Garnish each serving with 1/4 cup of chopped green onions and 1 tablespoon of toasted sesame seeds. Serve immediately.

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