Make this recipe at the beginning of the week and eat it for lunch throughout the week. It’s easy to store and take on the go, plus it’s well-balanced with carbs, protein and fiber to give you a midday energy boost!
This protein-packed fried rice has a zippy bite and gut-friendly probiotics thanks to chopped kimchi. Cold rice makes the best fried rice, so we’ve included instructions for making perfect brown jasmine rice ahead, but you could substitute 3 cups of precooked packaged whole grains of your choice instead.
Chicken and Kimchi Fried Rice
Ingredients
- 1 cup (180g) brown jasmine rice
- 1 tablespoon olive oil or coconut oil
- 4 medium garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 pound (454g) boneless skinless chicken breast, thinly sliced
- 1 large carrot, thinly sliced
- 1/4 teaspoon white pepper
- 3/4 cup (118g) kimchi, chopped
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 large eggs, beaten
- 4 ounces (113g) baby spinach
- 2 green onions, chopped
Directions
Combine the rice and 1 3/4 cups water in a small saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer until the water has been absorbed, about 40 minutes. Remove from heat and set aside, covered, for 10 minutes to finish cooking. Spread rice out on a large bowl and refrigerate until completely cooled. (The rice can be made up to four days in advance and stored in an airtight container in the refrigerator until ready to use.)
Heat the olive oil in a wok or large, nonstick sauté pan over medium-high heat. Add the garlic and ginger and cook until fragrant, 10 seconds. Add the chicken, carrots and white pepper and stir-fry until the meat is nearly cooked through, 4 minutes. Add the kimchi and stir-fry for 1 more minute. Push the mixture to the side of the pan.
Pour the sesame oil into the empty side of the pan. Crumble the rice into the wok and cook for 1 minute without stirring. Add the egg and let cook for an additional minute. Add the soy sauce and green onions and then gradually add the spinach, stirring to wilt the leaves, about 2 minutes. Serve immediately.
Serves: 4 | Serving size: 1 1/2 cups (283g)
Nutrition (per serving): Calories: 396; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 148mg; Sodium: 607mg; Carbohydrate: 44g; Dietary Fiber: 3g; Sugar: 2g; Protein: 30g
