Sunday, June 24th

This is one of the quickest, most satisfying weeknight dinners that I currently have in my back pocket.

Our Seaweed Kimchi (‘Sea ‘Chi) gives this dish the ZING that kimchi is known for, but without the fish (for our veggie friends), preservatives or MSG that store-bought kimchi often has.

Enjoy!

Download/Print Recipe Here

Kimchi-Fried Brown Rice

All rice is born brown!  White rice is just robbed of it’s bran and germ-the most nutritious parts!

This is a super healthy, quick and satisfying lunch.

photo: James McCron

photo: James McCron

For the rice:

1 cup long grain brown rice

2 cups water

pinch of sea salt

Rinse rice in a colander and scrub to wash.

Shake all the water out and add to pot or rice cooker.

Rice cooker- pres ‘on’ and walk away for 45 minutes.

Pot- put a tight-fitting lid on and bring to a simmer. Turn it to low and cook for 40 minutes (set your timer!) Don’t peek! Now take the pot off of the burner and let steam with lid on for 5 minutes.

When your rice is done, fluff it with a fork. (Just a note- brown rice will not get as fluffy as white because it’s starches are more contained within the grain!)

To make the fried rice:

I find this actually works best with cold or day-old rice, but it’s pretty good either way.

Photo: James McCron

Photo: James McCron

Ingredients

  • 3 cups cooked long-grain rice

  • about 1 cup of unpasteurized, natural kimchi (no MSG or preservatives!) If you don’t like kimchi, try it with sauerkraut instead!

  • 1 cup grated carrots or yams

  • 1 onion, julienne

  • Optional: greens such as chard, beet greens, kale or spinach, or snap peas. Use about 1/2 a bunch of greens or a handful or peas.

  • 2-3 Tbsp pure sesame oil

  • 2 free-range organic eggs

  • tamari to taste ( start with 3 Tbsp)

  • green onions, optional garnish

photo: James McCron

Directions

  • In a wok or large pan, add the oil and onion over medium-high heat.

  • Cook until fragrant- just a few minutes.

  • Add the rice and carrots or yam ( and optional greens) and stir to heat up.

  • Now make a ‘nest’ in the middle of the pot with your spoon- pushing the carrot and rice mixture to the sides of the pan.

  • Crack eggs into the center and slowly start incorporating them into the rice as it cooks.

  • Once the eggs and rice are mixed and starting to coagulate, take off the heat.

  • Add tamari to lightly season. (The kimchi is salty so you don’t need much)

  • Now that the rice is off the heat, add kimchi.

  • Serve it up and garnish.

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