Kimchi Fried Brown Rice
Servings: 4
Fried Rice is such a quick and easy meal that my whole family loves. The kimchi adds a really nice acidity and is great for supporting digestive health.
Ingredients
- 1 tbsp peanut oil or olive oil
- 3 egg/s -beaten
- 2 rasher/s bacon -diced (see vegetarian variation below)
- 1 red onion/s -peeled and finely diced
- 2 clove/s garlic -crushed
- 3 cm ginger root -finely grated
- 2 carrot/s -peeled and diced
- ½ broccoli -cut into small pieces
- 3 cup/s leftover cooked brown rice -which works out approx. 1 cup raw
- 12 snow peas -trimmed and sliced
- 4 tbsp kim chi
- 2 spring onion/s -white part sliced thinly
Sauce (mix these 3 ingredients together)
- 2 tbsp tamari -or coconut aminos
- 1 tbsp sesame oil
- 1 tbsp coconut sugar or rapadura
Instructions
- In a non-stick or cast iron pan or wok, add a splash of oil. Heat over a low to moderate heat and add your eggs, stirring to scramble them. Set aside once firm.
- Add your bacon and red onion to the pan and stir until the onion just starts to soften. Add the garlic, ginger, carrots and broccoli and stir-fry for another 2 mins.
- Next add the rice, sauce, egg and snow peas. Stir-fry for another 5 minutes until the vegetables start to soften.
- Divide between four bowls and top each with a tablespoon of kim chi.
- Garnish with spring onions and enjoy.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.