Start heating ½ tbsp of oil over a medium heat and add the carrots. Cook for 4-5 minutes until slightly softened.
Add in the peppers and green beans and continue cooking for another 2-3 minutes over medium heat.
Push the vegetables to the side and add the eggs in, scramble until desired texture is achieved. Then push the egg aside with the vegetables.
Add another tbsp of oil in and then tip the cooked rice in. Fry for a few minutes to warm the rice through and then mix all the vegetables in with the rice.
Pour over 1 tbsp of soy sauce and if desired add a pinch of MSG. Tip the chopped kimchi in and mix well.
In a separate pan (or the same, empty it out and add give it a wash) add ½tbsp of oil and fry the tofu for 5-6 minutes per side over medium heat until nice and crispy. Halfway through when you flip the tofu add ½tbsp of soy sauce and move the tofu around to coat them.
Add the tofu to the fried rice, serve up in bowls and top with your preference of topping. We usually go for some spring onion greens, some crispy sea weed and a little bit more kimchi.