GET FITNESS TIPS & PROGRAM DEALS

delivered right to your inbox

Kimchi Breakfast Fried Rice

If you read my previous post on how to decrease belly bloat you might be scratching your head wondering “what the heck is kimchi and why should I add it into my diet?”  Kimchi (pronounced Kim-Chee) is a korean delicacy made of fermented vegetables and spices – the fermentation process is what makes this stuff fantastic for a healthy digestive system which is why it is such a great addition to anyone’s diet who is experiencing a puffy stomach!

Kimchi is also said to  improve cardiovascular health, its got many antioxidants and it has even been connected to the healing effects for things like cancer, diabetes, obesity, atopic dermatitis and gastric ulcers. Kimchi is great for combatting aging and strengthening the immune system so really why wouldn’t you add this stuff to your diet?

As of recent I have started adding kimchi into my breakfast routine and let me tell you this stuff is DELICIOUS if you like salty (I am a HUGE pickle fan), check out my latest recipe for “Kimchi Breakfast Fried Rice” and enjoy start de-poofing today.

 

Kimchi Breakfast Fried Rice
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tablespoons Coconut Oil
  • 4 Eggs
  • 1 cloves Garlic, minced
  • 1 cup Cooked Brown Rice
  • 1 cup Kimchi
  • ½ Tablespoon Coconut Aminos
  • ½ cup Kale, chopped
Instructions
  1. Heat the coconut oil in a large skillet over medium heat. Cook your eggs for about 2 minutes each side or until your yolks are you desired consistency. Transfer the eggs to a plate and return the pan to the burner.
  2. Add the garlic; cook, increase the heat to high and add the rice and kimchi; cook, stirring constantly until the rice is heated through – 3-5 minutes. Stir in the coconut aminos and kale. Cook 1-2 minutes, or until the kale has wilted.
  3. To serve, top each portion of fried rice with an egg.

IMG_0565


1 Comment »

  1. My hubby LOVES kimchi… but I’m not the biggest fan. I never thought about making a fried rice with it. I’m going to try this out and see how it goes! Thanks for the great idea, Bridgette!

    Comment by Naomi Teeter — May 31, 2015 @ 3:41 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment

Rate this recipe: