kimchi and tofu fried brown rice

  • 1 teaspoon sesame oil
  • 4 cloves garlic, thinly sliced
  • 1 leek, white part only, thinly sliced into rounds
  • 2 cups cooked brown rice+, cooled
  • 300g firm tofu, crumbled
  • 1 bunch (360g) gai lan (Chinese broccoli), trimmed and sliced
  • ½ cup (70g) frozen peas, thawed
  • 2 tablespoons oyster sauce
  • 1½ cups (300g) kimchi, chopped
  • micro (baby) purple shiso leaves, to serve 
  1. Place a wok over high heat for 2 minutes or until very hot. Add the oil, garlic and leek and cook for 4 minutes or until golden. Add the rice and tofu and cook, tossing, for 6 minutes. Add the gai lan and peas and cook for 2 minutes. Add the oyster sauce and kimchi and cook for 1 minute. Top the rice with shiso to serve. Serves 4–6.

+ 1 cup (200g) uncooked brown rice makes 2 cups cooked brown rice.

RATE THIS RECIPE:
Reader ratings (3.67) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox