Fermented foods top the list of great things to eat. What might be the ultimate gut-recuperative meal, this Kimchi “Fried” Rice and Veggies contains plentiful fiber from the brown rice and colorful veggies, as well as gut-friendly bacteria in the probiotic-rich kimchi. Oh! It’s super delicious and looks really pretty on the table, too!
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
1cuponion (diced)
1cuporganic red bell pepper (diced)
1cupcarrots (diced)
6garlic cloves, medium (minced)
1tbspginger (minced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspumeboshi plum vinegar (or red wine vinegar)
2cupsbroccoli (chopped)
1cupsnap peas (stem and fibrous center removed if present)
4cupsorganic brown rice (cooked)
1cupkimchi, chopped, with live cultures or probiotics (See Chef’s Notes)
1tspsesame oil (optional)
2tbspsesame seeds (black or white)
⅓cupcashews, chopped (optional)
2tbspgreen onion (sliced)
2tbspcilantro, chopped (optional)
Directions
1
Sauté your veggies: Heat a large stovetop pot on medium-high heat. Add the onions, peppers, and carrots. Cook until the onions are translucent and carrots are tender, about 5–7 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
2
Turn the heat down to medium and stir in the garlic, ginger, broccoli, and snap peas. Cook for an additional 3–4 minutes. Again, deglaze the pan with water or vegetable broth as needed.
3
Stir in the tamari and vinegar and cook for another 1–2 minutes.
4
Add the rice and kimchi. Stir until combined with the vegetables.
5
Remove from the heat and stir in the sesame oil, if using, sesame seeds, cashews, if using, green onion and cilantro, if using.
Chef's Notes
Substitutions For the onion, use white or yellow onion or shallots.
Substitute yellow, orange or green bell pepper for red.
Instead of broccoli, use broccolini or cauliflower.
Substitute snow peas for snap peas.
Instead of brown rice use another whole grain of choice.
What type of kimchi to use You can make your own, but store-bought is also a great option. You can use radish or cabbage kimchi, just make sure that it states “live culture” or “with probiotics,” and that it’s not pasteurized since pasteurization kills the friendly bacteria. This will ensure you get all of the probiotic benefits!
Prep Ahead Cut the onion, pepper, carrots and broccoli ahead of time and store in an airtight container for up to 2 days before preparing the meal.
Storage Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
1cuponion (diced)
1cuporganic red bell pepper (diced)
1cupcarrots (diced)
6garlic cloves, medium (minced)
1tbspginger (minced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspumeboshi plum vinegar (or red wine vinegar)
2cupsbroccoli (chopped)
1cupsnap peas (stem and fibrous center removed if present)
4cupsorganic brown rice (cooked)
1cupkimchi, chopped, with live cultures or probiotics (See Chef’s Notes)
1tspsesame oil (optional)
2tbspsesame seeds (black or white)
⅓cupcashews, chopped (optional)
2tbspgreen onion (sliced)
2tbspcilantro, chopped (optional)
Directions
1
Sauté your veggies: Heat a large stovetop pot on medium-high heat. Add the onions, peppers, and carrots. Cook until the onions are translucent and carrots are tender, about 5–7 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
2
Turn the heat down to medium and stir in the garlic, ginger, broccoli, and snap peas. Cook for an additional 3–4 minutes. Again, deglaze the pan with water or vegetable broth as needed.
3
Stir in the tamari and vinegar and cook for another 1–2 minutes.
4
Add the rice and kimchi. Stir until combined with the vegetables.
5
Remove from the heat and stir in the sesame oil, if using, sesame seeds, cashews, if using, green onion and cilantro, if using.
