A popular street food in China, fried rice has been enjoyed since 500 CE, according to Wikipedia. Many people treat this savory dish as a “kitchen sink” main course, loaded up with leftover vegetables, a little bit of protein, and plenty of umami flavor. Our fried rice recipe is just as versatile but takes it to the next level, adding some wildbrine probiotic-rich kimchi to the ingredient list. This healthy boost not only provides gut-friendly nutrition, it also a spicy twist. Try it with your next batch let us know what you think.
2 Tbsp. vegetable or olive oil, divided
1/2 large onion, chopped
2 cloves garlic, minced
5 small mushrooms, sliced
1 c. bean sprouts
3 c. cooked, chilled brown or white rice (ideally overnight)
4 oz. tofu
3 Tbsp. Tamari sauce
Black pepper to taste
1 c. wildbrine Kimchi, drained and roughly chopped
2 tsp. sesame oil
1. Heat 1 Tbsp. oil in a large skillet or wok at medium high heat. Sauté garlic and onions until onions are soft and translucent. Add mushrooms and bean sprouts, and sauté 3-4 more minutes. Set aside in separate dish.
2. Using the same skillet or wok, add remaining oil and fry the rice. Crumble the tofu into the pan; add the tamari and a pinch of black pepper.
3. Add the mushroom mixture back to pan, then the kimchi, just to warm it up. Add sesame oil, stir, then serve.