Spicy Fried Rice with Kimchi and Eggs

Most seasoned kimchi eaters love it as is, without anything else. But if the flavour is a little too strong for you, here’s an excellent way to pretty up a rice dish while capitalizing on the healthy probiotic properties that kimchi has to offer.

2 free-range eggs
2 Tbsp (30 mL) coconut oil
2 large garlic cloves, minced
1 small yellow onion, thinly sliced 
1 red bell pepper, seeded and cut into thin julienne strips
1 yellow bell pepper, seeded and cut into thin julienne strips
3 cups (750 mL) cooked brown basmati rice 
1 cup (250 mL) prepared kimchi, drained and coarsely chopped
1/2 to 1 Tbsp (7 to 15 mL) chili paste 
2 tsp (10 mL) sesame oil
Sea salt 
1 cup (250 mL) very finely shredded Swiss chard

Whisk eggs in bowl until smooth. Heat 1 tsp (5 mL) coconut oil in pan and swirl to coat the bottom. When piping hot, add eggs and tip pan to evenly coat the bottom. Cook egg over medium heat until it sets. Invert onto large plate and set aside.

Heat remaining oil in large frying pan or wok. Add garlic and onion and sauté until soft. Be careful not to brown. Add peppers and stir-fry just until crisp and bright coloured, about 1 minute. Add cooked rice and stir-fry over medium-high heat until it begins to crisp, about 3 to 5 minutes, depending on your stove’s heat. Stir often to prevent it from sticking too much. Add kimchi, chili paste, and sesame oil, and fold in until evenly distributed. Continue to stir-fry for 1 more minute or until piping hot. Remove from heat.

Add salt to taste. Scatter with chard and lightly fold in, leaving a little to garnish the top.

Cut fried egg into long thin strips. Place a generous scoop of fried rice onto serving plate. Scatter with a bit of remaining shredded chard and strips of fried egg.

Serves 4 to 6.

Each of 4 servings contains: 298 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 44 g carbohydrates (4 g sugars, 6 g fibre); 182 mg sodium

source: "Fabulous Fermented Foods", alive #360, September 2012