kimchi fried rice

Ingredients:

1 cup of brown rice

1 tablespoon butter

2 cups riced cauliflower

2 tablespoons avocado oil

½ tablespoon sesame oil

1 white onion (diced)

2 teaspoons (4 cloves) garlic, minced

1 tablespoon grated ginger or ginger paste

2 carrots (diced)

1 red bell pepper (diced)

1 cup frozen shelled edamame

4 cups broccoli florets

6 eggs (I recommend pasture raised if able)

2 tablespoons reduced sodium soy sauce

1 cup of kimchi (or more if you’re a big kimchi lover), I used this brand

1 large avocado

Sesame seeds, crushed red pepper flakes, furikake, or everything but the bagel seasoning for topping

Instructions:

1.       Add rice to pot with 2 ½ cups water. Bring to a boil, then add butter and turn down to a simmer. Give it a stir, then cover and simmer for about 30 minutes until water has been absorbed. When the rice has about 5 minutes left, add the riced cauliflower and stir well.

2.       Heat oils in a large stockpot. Add onion for sauté for a few minutes until it starts to soften. Then add garlic, ginger, carrots, and red bell pepper. Sauté for about 5 minutes more. Stir in edamame and sauté for about another minute. Turn off heat until rice is done cooking.

3.       Steam broccoli in the microwave. Cut into bite sized pieces, then add to a microwave safe bowl with a few tablespoons of water. Microwave for 2-3 minutes. Add to pot with other vegetables.

4.       When the rice is done cooking, add to pot with vegetables and stir well.

5.       Turn the heat back on medium. Make a well in the center of the mixture and add 2 of the eggs. Scramble the eggs in the pan and mix throughout the rice.

6.       Stir in soy sauce and kimchi.

7.       Poach or soft boil the remaining 4 eggs. Instructions for each here (poach, soft boiled).

8.       Divide rice into bowls. Top each with 1 egg, sliced avocado, and seasonings of choice.

Notes:

Stores well, but would recommend storing without poached/soft boiled eggs.