Shio Kombu Fried Rice Recipe

Press the tofu for 15–30 minutes to remove excess moisture: wrap in paper towels or a clean kitchen towel, place a weight on top, then cut into 1/2-inch cubes.

If rice is freshly cooked, spread it on a tray and refrigerate for at least 30 minutes to cool and dry slightly; day-old refrigerated rice is best. Break up any large clumps with your hands or a fork.

Drain and roughly chop kimchi; reserve 1–2 tablespoons of kimchi juice to add later for extra flavor. Chop namul, dice carrot and onion, mince garlic, slice scallions, avocado, and pickles.

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add cubed tofu in a single layer and cook without moving for 3–4 minutes, until golden on the bottom.

Flip tofu pieces and cook another 2–3 minutes until golden all over. Season lightly with a pinch of salt. Transfer tofu to a plate and set aside.

In the same skillet, add 1 tablespoon vegetable oil and the butter over medium heat. When butter melts, add diced onion and carrot and sauté for 3–4 minutes until softened and translucent.

Add minced garlic and chopped kimchi and cook 1–2 minutes until fragrant. Stir in the chopped namul and cook another 1 minute to warm through. If mixture looks dry, add the reserved 1–2 teaspoons of kimchi juice.

Push the vegetable mixture to one side of the pan and add the remaining 1 tablespoon vegetable oil to the empty side. Crack the two eggs into the oil, scramble gently until mostly set but still slightly soft.

Add the cold rice into the pan, breaking up any remaining clumps. Stir fry to combine eggs and vegetables with the rice, spreading the rice out so it contacts the pan and cooks evenly, about 4–5 minutes.

Sprinkle the shio kombu over the rice and continue to stir-fry for 1–2 minutes so the kombu distributes and imparts savory umami. Add soy sauce, sesame oil, and black pepper; taste and adjust seasoning. If you want more kimchi heat, splash another teaspoon of kimchi juice or a small spoon of kimchi paste.

Gently fold the crispy tofu back into the rice and stir until evenly distributed and reheated, 1–2 minutes.

Turn off the heat and stir in sliced scallions. Transfer fried rice to individual bowls or a large platter.

Top each serving with sliced avocado, pickles, a sprinkle of toasted sesame seeds, microgreens, and shiso or cilantro leaves if using. Serve with lime or lemon wedges on the side to squeeze over just before eating.