Dairy-Free, Nut-Free, Vegan
SERVES 4
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
Fried rice gets a nutritional boost when you add savory, spicy kimchi to it. This fermented cabbage is a source of the good bacteria that have been shown to promote microbiome health.
2 tablespoons extra-virgin olive oil
½ yellow onion, diced
2 medium carrots, diced
2 garlic cloves, minced
½ cup chopped fresh basil leaves, divided
1 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup frozen green peas, thawed
½ cup frozen edamame, thawed
2 cups cooked brown rice
¼ cup low-sodium soy sauce
¼ cup vegan kimchi
Bioactive ingredients:
olive oil, onion, carrot, garlic, basil, thyme, peas, edamame, brown rice, soy sauce, kimchi
1.
In a large skillet, heat the oil over medium-high heat.
2.
Add the onion, and sauté for 2 to 3 minutes, or until starting to soften.
3.
Add the carrots, and continue to sauté for 5 to 7 minutes, or until tender.
4.
Add the garlic, ¼ cup of basil, and the thyme, salt, and pepper. Heat for about 1 minute, or until fragrant.
5.
Stir in the peas and edamame. Cook for 3 to 5 minutes, or until heated through.
6.
Add the rice, and fold the vegetables into the rice until they are well distributed throughout. Cook for 1 to 3 minutes, or until the rice is heated through.
7.
Add the soy sauce, and stir into the rice until incorporated. Remove from the heat.
8.
Add the kimchi and remaining ¼ cup of basil.
Per Serving:
Calories: 250; Total fat: 9g; Saturated fat: 1g; Protein: 8g; Total carbohydrates: 35g; Fiber: 6g; Sugar: 5g; Cholesterol: 0g
VARIATION:
For more protein, add cooked tempeh, tofu, or dark-meat chicken at the end before serving. Add red chiles or red pepper flakes if you want more heat.