alive logo

Spicy Fried Rice with Kimchi and Eggs


    Most seasoned kimchi eaters love it as is, without anything else. But if the flavour is a little too strong for you, here’s an excellent way to pretty up a rice dish while capitalizing on the healthy probiotic properties that kimchi has to offer.


    2 free-range eggs
    2 Tbsp (30 mL) coconut oil
    2 large garlic cloves, minced
    1 small yellow onion, thinly sliced 
    1 red bell pepper, seeded and cut into thin julienne strips
    1 yellow bell pepper, seeded and cut into thin julienne strips
    3 cups (750 mL) cooked brown basmati rice 
    1 cup (250 mL) prepared kimchi, drained and coarsely chopped
    1/2 to 1 Tbsp (7 to 15 mL) chili paste 
    2 tsp (10 mL) sesame oil
    Sea salt 
    1 cup (250 mL) very finely shredded Swiss chard

    Whisk eggs in bowl until smooth. Heat 1 tsp (5 mL) coconut oil in pan and swirl to coat the bottom. When piping hot, add eggs and tip pan to evenly coat the bottom. Cook egg over medium heat until it sets. Invert onto large plate and set aside.

    Heat remaining oil in large frying pan or wok. Add garlic and onion and sauté until soft. Be careful not to brown. Add peppers and stir-fry just until crisp and bright coloured, about 1 minute. Add cooked rice and stir-fry over medium-high heat until it begins to crisp, about 3 to 5 minutes, depending on your stove’s heat. Stir often to prevent it from sticking too much. Add kimchi, chili paste, and sesame oil, and fold in until evenly distributed. Continue to stir-fry for 1 more minute or until piping hot. Remove from heat.

    Add salt to taste. Scatter with chard and lightly fold in, leaving a little to garnish the top.

    Cut fried egg into long thin strips. Place a generous scoop of fried rice onto serving plate. Scatter with a bit of remaining shredded chard and strips of fried egg.

    Serves 4 to 6.

    Each of 4 servings contains: 298 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 44 g carbohydrates (4 g sugars, 6 g fibre); 182 mg sodium

    source: "Fabulous Fermented Foods", alive #360, September 2012


    Spicy Fried Rice with Kimchi and Eggs



    SEE MORE »
    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.