Kim Chi Fried Brown Rice
Fried Rice is such a quick and easy meal that my whole family loves. The kim chi adds a really nice acidity and is great for supporting digestive health.
- 1 tbsp peanut oil or olive oil
- 3 free-range or organic 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
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.
Omit the bacon. You might like to add in slices of tempeh or firm tofu.
Replace the eggs with ½ cup soft tofu and scramble this as you do the eggs.
Combine the vegetarian and egg-free variations.
Onion and garlic-free
Replace the onion, garlic and sprinkle onion with a small bulb of fennel, finely diced and a small red chilli.
Nut and sesame-free
Replace the peanut oil and sesame oil with macadamia nut oil or ghee.
Replace the coconut sugar with rice malt or stevia.
Change up the protein and/or vegetables to suit your taste or dietary goals.
I'd love to hear how you enjoy this delicious, family friendly meal. Let me know, post a comment and rate the recipe below!