Ginger Miso Kimchi Fried Rice
Do you ever have leftover rice? We do, a lot, especially after Chinese take out. I have a great idea for using it up. And the best thing is this dish is as good for dinner as it is for breakfast. Top with avocado or green onion or fried shallot, whatever you have on hand...
4 Cups cooked rice (preferably a few days old)
4 Cups kimchi
1 Ginger Miso Butter Burst
1 Cup cubed firm or extra firm tofu
3 Green Onions, white part only, sliced in rounds for garnish
1 Avocado Sliced for garnish
Over medium low heat in a cast iron skillet, melt half the butter and gently stir in the tofu. Let cook for about 5 minutes to heat through. Next add the kimchi and stir to combine. Raise heat to medium and add the rest of the butter and slowly stir in the cooked rice. Let rice heat for about 5 minutes at medium. Stir a few times to make sure the ingredients don't burn. Divide the mixture into 4 bowls top with avocado and sprinkle with the onions. Voila! Sizzle. Spread. Boom.