Kimchi Fried Rice

Kimchi Fried RiceFried rice is one of my favorite things, it’s so comforting, and can actually be quite healthy if you use quality ingredients. You can go any way you want when it comes to flavors and ingredients, and you can take advantage and really pack it with vegetables.

Kimchi Fried Rice

Kimchi Fried RiceIn this case, I packed the dish with gut-healing kimchi. Not only are you getting your vegetables by having cabbage and bok choy in there, but also lots of probiotics that are great for gut health. Probiotics are the good bacteria that we need in our digestive system to keep our bodies running at an optimal level. They are beneficial for everything from our digestion, all the way to our immune system. I wrote a post a while back about different foods that improve digestion, and it is no coincidence that most of them contain probiotics.

Kimchi Fried Rice

Kimchi Fried Rice

This dish has the traditional comfort food feeling that you normally get with fried rice, but also has added benefits, and even a little spicy kick from the kimchi. I think you guys are really going to love this one, and it feeds a crowd, so you should totally have an Asian inspired dinner party!

Kimchi Fried Rice

Kimchi Fried Rice

Yield: Serves 6

Ingredients

  • 1 cup uncooked brown rice
  • 2 cups broth or water.
  • small pinch of salt and pepper
  • 1 (14oz) pkg extra firm tofu
  • 2 tsp sesame oil
  • 3 tbsp GF soy sauce
  • 1-2 tbsp coconut oil
  • 1 cup kimchi
  • garnish: thinly sliced green onion

Instructions

  1. In a medium sized saucepan, combine the rice and broth, and season with a small pinch of salt and pepper. Cover and bring it to a boil, once boiling, turn the heat down to low and let it simmer for about 45 minutes. It is done when all of the liquid is absorbed.
  2. When the rice is done, set it aside to cool.
  3. To prepare the tofu, remove it from the package and drain the liquid, then cut it into small cubes. In a mixing bowl, whisk together the sesame oil and soy sauce, then add the tofu and give it a stir to coat the tofu with the marinade. Let it sit for a few minutes to soak.
  4. Preheat a large skillet over medium-high heat (I used a cast iron), and add the coconut oil to melt. Next, add the tofu and cook for about 8-10 minutes, stirring occasionally. You don't want to stir the tofu too often because you want it to get brown and slightly crispy on the outside.
  5. When the tofu is cooked, add the rice and the kimchi to the pan. Stir to combine and let it cook for 2-3 minutes.
  6. Transfer to a serving platter and garnish with the green onion.
https://www.thewheatlesskitchen.com/kimchi-fried-rice/