Edamame Kimchi Fried Rice (Vegan)

Ingredients

• 180 gdry long-grain white or basmati rice, cooked and chilled
• 150 gkimchi
• 200 gshelled edamame (frozen)
• 250 gextra-firm tofu
• 1 tbsplow-sodium soy sauce
• 2 tsptoasted sesame oil
• 1 tbspcanola or avocado oil
• 1¼green onions
• 1¼ tspsesame seeds

Method

1. Make the rice ahead and chill it so it fries without going mushy. Press the tofu for 10 minutes and cut into small cubes. Chop the kimchi.

2. Heat the oil in a wok or large non-stick skillet over medium-high heat. Fry the tofu, turning, until crisp on all sides, about 6 minutes.

   6 min timer

3. Add the kimchi and frozen edamame and stir-fry for 2 minutes.

   2 min timer

4. Add the cold rice, breaking up clumps, and stir-fry over high heat for 3 minutes until hot and lightly crisp.

   3 min timer

5. Season with the soy sauce and sesame oil and top with sliced green onion and sesame seeds.

Storing and reheating

Keeps 3 days.