Kimchi Fried Rice

If any of you have worked with me before, you know I'm a big advocate for a daily probiotic supplement. Those 'good' bacteria have been shown to have a beneficial affect on everything from weight gain to depression. The problem I most often come across, however, is that a high quality supplement costs anywhere between $45-$60 per bottle for about a 1 month supply. My motto is, you can pay for it now, or pay for it later... but when it comes to probiotics, you can actually get a pretty well-rounded supply from the foods you eat - if you choose wisely.   All fermented foods are a great source of naturally occurring beneficial bacteria, but they are an acquired taste for sure. They key is to make sure its naturally fermented and not just pickled in vinegar. Most sauerkrauts found in the refrigerated section of the grocery store fit the bill. 

One of my new favorites: kimchi. I'm not enough in love with it yet to eat it on its own, however, it's a perfect addition to my "fried" rice. Best part, it only takes about 5 minutes to make!

Kimchi Fried Rice

  • 2 cups leftover brown rice (I always use frozen brown rice)
  • 1 cup frozen peas and carrot blend
  • 1-2 tbsp soy sauce
  • 1 tsp sesame or peanut oil
  • 1 tsp crushed red pepper
  • 2 eggs
  • 1/2 cup kimchi
  • 1 head baby bock choy, chopped

In a pan over medium heat, place rice and peas and carrot blend. Saute until everything is blended and defrosted. Add soy sauce, sesame or peanut oil, and crushed red pepper. As you continue stirring, add the eggs and quickly mix into the rest of the rice and vegetables, until completely cooked through. Turn the heat off and then add kimchi and bok choy. Fold in thoroughly and enjoy! You can also add chicken, shrimp, or tofu for a little extra protein.  

Do you have a favorite food-sourced probiotic?