
Recipe by
Chef Jeff
Kimchi Fried Rice
Sign in to rate this recipe
This recipe is perfect for meal prep, as you can make a big batch, portion it out and freeze the leftovers. It's also a delicious and easy dish to make for lunch or dinner!
Ingredients
- 2 cups cooked brown rice (GI: 50)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 cups kimchi, chopped (GI: 15)
- 1 cup canned chickpeas (GI: 28)
- 1/2 cup frozen peas (GI: 39)
- 2 tbsp tamari sauce (GI: 0)
- 1 tsp toasted sesame oil (GI: 0)
- 1/4 cup green onions, chopped (GI: 10)
Cooking Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute, stirring frequently.
- Add chopped kimchi and canned chickpeas to the skillet. Cook for 2-3 minutes.
- Add cooked brown rice and frozen peas to the skillet and stir to combine.
- Add tamari sauce and stir to coat the rice and vegetables.
- Turn off heat and drizzle toasted sesame oil over the top.
- Garnish with chopped green onions to serve.
Flavor Profile
This dish is tangy and savory with a satisfying crunch from the kimchi. The toasted sesame oil adds a nutty flavor to the dish.
Serving Size
This recipe makes 4 servings.
Nutritional Facts
| Nutrition | Amount per serving |
|---|---|
| Calories | 256 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Total Carbohydrate | 43g |
| Dietary Fiber | 6g |
| Total Sugars | 3g |
| Protein | 8g |
*Disclaimer: Nutritional facts are AI generated and not guaranteed to be accurate.
Type-2 Diabetic Friendly Explanation
This recipe is a diabetes-friendly choice, with a low glycemic index and high in fiber, which can help regulate blood glucose levels. The chickpeas add a great source of protein, and the brown rice and kimchi are whole foods that are also low in fat.
