Fried rice is as American as apple pie. Or something like that. Americans love our Asian cuisines - whether it's a hole-in-the-wall Chinese restaurant, dim sum for brunch, all you can eat sushi deals, curry, ramen, sushi burritos, dumplings, Pad Thai, General Tso chicken, Panda Express - we'll eat it all. We love everything from the most authentic recipes to the most bastardized once-Asian-turned-American recipes.
Fried rice is no exception to our adoring list of delicious Asian and Asian-inspired eats, however this particular recipe is much healthier than many of the above mentioned foods. I add a little twist to my fried rice dish by using a homemade kimchi prepared with kale, a substitute for the usual bok choy-based kimchi.
Check out my favorite kale kimchi recipe here. Store bought kimchi is a good option too, and should contain no preservatives, require refrigeration, and the list of ingredients should be whole foods without any chemical names.
Kimchi Fried Rice
First, begin by prepping the ingredients.
Then, begin cooking.
More about the author:
Caylee Clay, RDN is a Registered Dietitian Nutritionist specializing in autoimmune conditions. As a graduate of New York University and Hunter College, Caylee has studied under leaders in the health and nutrition world, including completing an independent study and graduate course with Marion Nestle, author of Food Politics. Caylee has five years experience in community nutrition, working with a wide variety of patients including infants and young children, HIV+ adults, school aged children, expecting and new mothers, and several minority communities. To contact for consulting and counseling, please use the "Contact" link at the top of the page.
eat yer veggies
We’re two Registered Dietitian Nutritionists of kindred spirit, living and working in New York City. We believe that healthy eating and sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!