Kimchi Fried Rice

Here's a fun gut-health fact to impress your friends with: leftover rice is actually better for you than fresh rice. Once rice cools in the fridge overnight, it develops something called resistant starch, a type of fiber your gut bacteria go wild for. Pair that cold rice with kimchi, which is loaded with live active cultures, and you've got one of the fastest, tastiest gut-health meals around. This is the rare recipe where using the leftovers in your fridge is the whole point.

Ingredients

• 2 cups cooked brown rice, cold (day-old is ideal)
• 1 cup kimchi, roughly chopped (reserve the brine)
• 2 tbsp kimchi brine
• 2 eggs
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 tbsp gochujang (Korean chili paste) — optional
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 spring onions, sliced
• Sesame seeds to serve

Instructions

1. Heat a wok or large pan over high heat. Add a little oil.
2. Add onion and cook for 2 minutes. Add garlic and cook 1 minute.
3. Add kimchi and cook, stirring, for 2-3 minutes until slightly caramelized.
4. Add cold rice. Press down and let it sit for 1 minute to develop a crust, then stir. Repeat.
5. Add kimchi brine, gochujang if using, and soy sauce. Stir to combine.
6. Push rice to the side. Add a little oil and fry eggs to your preference.
7. Drizzle sesame oil over everything. Serve topped with spring onions, sesame seeds, and a fried egg each.

Nutrition Facts (per serving)

Save that brine every time. It's basically a gut-health seasoning you can splash into almost anything.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.