Brown Rice Stir-Fry with Kimchi, Pork and Tofu

• 2 tablespoons peanut or canola oil
• 2 garlic cloves, minced
• One 1-inch piece of fresh ginger, peeled and minced
• 1/2 pound ground pork
• 7 ounces extra-firm tofu, cut into 1/2-inch dice
• 1/2 cup kimchi, coarsely chopped
• 3 cups cold cooked brown rice
• 2 tablespoons soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon toasted sesame seeds

1. In a large wok, heat the oil until shimmering.
2. Add the garlic and ginger and cook over high heat until fragrant, about 30 seconds.
3. Add the pork and stir-fry, breaking up the meat with a spoon, until no trace of pink remains and it is starting to brown, about 2 minutes.
4. Add the tofu and kimchi and cook until heated through, about 1 minute.
5. Add the rice and stir-fry, gently tossing, until heated through, about 1 minute.
6. Add the soy sauce and sesame oil and toss until evenly coated.
7. Sprinkle the fried rice with the sesame seeds, spoon into bowls and serve.

peanut, garlic, ginger, ground pork, extrafirm, cold cooked brown rice, soy sauce, asian sesame oil, sesame seeds

Taken from www.foodandwine.com/recipes/brown-rice-stir-fry-with-kimchi-pork-and-tofu (may not work)