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Kimchi Fried Rice:

Servings:

2






Calories:

350

Best Season:


Suitable throughout the year

Description

This Kimchi Fried Rice recipe is a delicious fusion of bold flavours and nutritious ingredients, perfect for a quick and satisfying meal. Combining day-old rice that creates resistant starch with naturally fermented kimchi creates a spicy, tangy base packed with gut-friendly probiotics and prebiotics. The addition of mixed sprouts provides a crunchy texture and a boost of protein, while the shredded salad greens contribute a fresh and vitamin-dense layer, making this dish flavourful and rich in fibre and antioxidants. This meal is a simple yet flavourful way to enjoy the benefits of fermentation and fresh vegetables in every bite.

Nutritional Benefits:

• Kimchi: Rich in probiotics, vitamins A, C, and K, and beneficial bacteria from fermentation. Probiotics support gut health and enhance digestion.
• Day oil rice: Rich in prebiotics that is the food for the good gut bacteria, thereby enhancing gut health.
• Sprouts: Nutrient-dense with antioxidants, vitamins C and K, and fibre, supporting immune function and digestion.
• Shredded Salad Mix: Likely contains leafy greens which are low in calories but high in vitamins like A, C, K, and folate, supporting bone health and immune function.

• 2 cups cooked rice (preferably a day old for better texture and gut health)

• ¹⁄₂ cup Jongga naturally fermented kimchi (chopped, with some kimchi juice)

• 1 cup sprouts

• ¹⁄₂ bag shredded salad mix (about 2 cups)

• 1 tbsp olive oil (or preferred coconut oil)

Optional garnishing

• ¹⁄₄ cup green onions (chopped)

• 2 tbsp sesame seeds

• 1 egg (boiled)

Method:

1. Saute the sprouts:

   • In a large pan or wok heat the oil on medium heat 
   • Add the sprouts and saute for 2-3 minutes. 

1. Add the kimchi:

   • Add the kimchi along with the juice and mix well. 
   • Cook until the juice of kimchi is reduced to half and the kimchi becomes fragrant. 

1. Add the rice:

   • Add the cooked rice and salt and pepper to taste and stir well combining it with the kimchi and sprouts.
   • Press the rice down slightly to get crispy edges. 

1. Add the veggies:

   • Add the shredded veggies and stir them into the rice, until they are wilted.  
   • Taste and adjust the salt and seasonings.

1. Plate and serve:

   • Serve the rice and top it with some roasted sesame seeds/ boiled egg. 

Servings 2

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 58g20%

Dietary Fiber 5g20%

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords:
Gut friendly, Probiotic and Prebiotic rich, Heart and Diabetes friendly, Fusion cuisine, Vegetarian

Jeannie notes.. Above is curated for evaluation and recommendation from dietyumm.com

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Kimchi Fried Rice

reco low-cal