Kimchi Fried Rice
3 cups cooked black or brown rice
3 cups chopped cabbage or assorted vegetables
½ onion, chopped
2 cloves garlic, minced
2 carrots, sliced
4 ounces tofu, cooked chicken, or egg (beaten)
1 tablespoon coconut or vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons tamari
Black pepper or hot sauce to taste
1 cup kimchi (fermented vegetables)
Heat oil in a skillet or wok over medium-high heat and sauté cabbage or vegetables, onions and garlic for about 5 minutes. Crumble the tofu into the pan, or add the cooked chicken, or pour in the eggs and stir for 30 seconds – 1 minute. Add the tamari and a pinch of black pepper or dash hot sauce. Add the sesame oil and the rice and cook until rice is just heated through. Add the Kimchi and toss together. Serves 4.
Note: Kimchi is a probiotic food and temperatures over 110 will destroy the good bacteria.