Recipe of the Week
Kimchi Fried Brown Rice with Chicken & Edamame
Serves 4 · About 25 minutes
Why it’s on the menu: Fermented kimchi delivers living microbes while brown rice and edamame feed them with prebiotic fiber — a single savory bowl that builds a better gut, one bite at a time.
Anti-Inflammatory Ingredients: ginger, garlic, turmeric, chili flakes, black pepper, scallions; fermented kimchi plus prebiotic-rich brown rice and edamame.
Ingredients
- 1 tbsp avocado or olive oil
- 1 lb organic boneless chicken thighs, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp chili flakes
- 3 cups cooked and cooled brown rice
- 1 cup kimchi, chopped (plus 2 tbsp of its juice)
- 1 cup shelled edamame
- 1 tbsp low-sodium tamari
- ½ tsp black pepper
- 3 scallions, sliced
- 1 tsp toasted sesame oil
Method
- Heat the oil over medium-high; cook the chicken until browned and cooked through, about 6 minutes. Set aside.
- Add the garlic, ginger, turmeric, and chili flakes to the pan; cook 30 seconds until fragrant.
- Add the brown rice and press it flat to crisp for 2–3 minutes.
- Stir in the kimchi and its juice, edamame, chicken, tamari, and black pepper; toss 3–4 minutes until hot.
- Finish with scallions and a drizzle of sesame oil.
Low-carb swap: Swap the brown rice for cauliflower rice and add extra edamame for a lower-carb version.
