Kimchi Fried Rice

Kimchi is basically a Korean version of sauerkraut and is full of beneficial organisms that help populate the gut with bacteria and fungi. These are important as nearly the entire immune system is located in the gut and the body’s ability to heal, digest foods, think clearly, and stay healthy can all be traced back to the types of organisms living in the gut.

I love incorporating ferments into various recipes like the one here as it adds versatility and makes consuming ferments easier on a more regular basis. Check out my Creamy Avocado Kimchi Dip and my Bone Broth Bloody Mary recipe for other ways to use kimchi.

PS: For more information on why ferments are important for gut health, be sure to check out my YouTube video on gut health below!

INGREDIENTS

  • 5 eggs, scrambled (about 1C scrambled)

  • 2C brown rice, cooked (try cooking in bone broth for added nutrients and flavor!)

  • 1/2C kimchi +2TBS kimchi juice

  • 2TBS coconut aminos

  • 1/2C carrots, finely chopped

  • 1/2C peas, thawed

  • 1/4tsp sea salt

  • 1 lime, juice + zest

  • 2 sprigs green onion, chopped

  • 2TBS cilantro, chopped

  1. Combine all ingredients into a mixing bowl and toss until well mixed. Add extra sea salt or coconut aminos if necessary. Enjoy!