Kimchi Freekeh Fried Rice

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If you follow my blog regularly, you’ve seen that lately I’ve been experimenting a lot with the amazing supergrain freekeh.  The generous crew over at Freekeh Foods provided me with samples of all three three varieties to experiment in the kitchen.  One flavor was tamari, which has a similar taste to soy sauce, so I knew I had to do an Asian dish to bring out the flavor.  What transpired was Kimchi Freekeh Fried Rice.

The inspiration for this dish comes from a local Korean fusion taco eatery near myKimchi Freekeh Fried Rice home called Mogo, which started as a boardwalk taco shack.  The popularity of their tacos lead to opening a brick and mortar store, and with that came their kimchi fried rice contribution.  Mr E and I get it pretty much every time we visit, and find it’s a nice gateway to introduce people to kimchi who may be hesitant about eating fermented cabbage.

If you haven’t yet heard, probiotics will be a hot food item in 2016.  And while most people think of yogurt when they hear “probiotic”, any fermented food is Kimchi Freekeh Fried Ricetechnically a probiotic due to the formation of bacteria during the fermentation process.  In addition to the high amounts of vitamins A, B, and C found in kimchi, the biggest benefits include good digestive health, immunity, lower cholesterol, and may even prevent the growth of cancerous cells.  The high fiber content can also increase satiety and help prevent overeating at meals, which can promote weight management.  While you can certainly make your own kimchi, many supermarkets carry in the produce section near the cabbage.

This Kimchi Freekeh Fried Rice provides high amounts of fiber and protein.  In addition to the freekeh, additional sources of protein come from shrimp and and a sunny-side egg on top (not just for decoration!).  Throw in the kimchi and a few additional veggies, and you have a healthy nutritious meal in a bowl!

While this is a fairly quick meal to put together on a weeknight, there is one caution- the freekeh must be cooked at least 1 day in advance.  This allows the freekeh to stiffen a little, which helps create a crunchier texture.  The egg is preferably done sunny-side up to create a runny yolk that acts as a sauce.  If you would prefer, the egg can also be prepared over-easy.

RECOMMENDED REGISTRY ITEMS: Large non-stick sauté pan w/ lidsilicone spatula

Before you pick up the phone to call your local delivery restaurant, try out this Kimchi Freekeh Fried Rice recipe instead.  Enjoy more health benefits, plus the satisfaction of making a delicious meal at home.  I can’t wait for you to try out this recipe and tell me what you think! 

Tag me and use #NutritionNuptials for a chance to have your creations shared on my social media sites.

Kimchi Freekeh Fried Rice

Cook Time 25 minutes
Servings 4 servings

Ingredients

  • 1 TB avocado oil plus more for drizzling on freekeh
  • 1 C chopped shrimp or other protein of choice
  • 4 C day-old cooked Tamari Freekeh 1 package
  • 3 finely sliced scallions white ends and green parts separated
  • 1 tsp red pepper flakes plus more for flavor
  • 2 C roughly chopped kimchi plus some reserved juice
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 C frozen peas thawed
  • 4 eggs see Notes
  • Sesame seeds for garnish

Instructions

  1. Heat oil in a wok or a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until cooked through (about 2-3 minutes). Reserve in another bowl and set aside.
  2. Meanwhile, place freekeh in a large bowl and drizzle with avocado oil. With your hands, separate freekeh grains without smashing or breaking them. Use just enough oil to coat each grain.
  3. To the pan, add the white parts of the scallions and red pepper flakes, cooking just until fragrant, about 30 seconds. Add the kimchi and juice and stir to toss. Add the freekeh and toss to coat, distributing the ingredients evenly. Allow the freekeh to cook for about 10 minutes, tossing halfway through, or as needed, to keep the bottom of the rice from burning.
  4. Drizzle with the sesame oil and soy sauce. Add peas and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed to keep the bottom of the freekeh from burning.
  5. Reserve a handful of green onions and toss the rest in the pan with the freekeh, along with cooked shrimp and additional red pepper flakes for desired spiciness.
  6. Remove freekeh and portion out appropriately in bowls.
  7. In the same pan, break eggs and cover pan 1-2 minutes, allowing eggs to set. Place on top of the kimchi fried freekeh. Garnish with reserved green onions and sesame seeds.

Recipe Notes

This recipes will make 4 servings. If reserving additional portions, set aside and cook eggs separately on the next occasion.

Reheat rice in pan with addition 1 TB oil to add crispiness to rice.

Recipe adapted from POPSUGAR.

Nutrition Info

1/4 mixture plus 1 egg =375 calories, 13g fat (2.5g sat fat), 38g carbs, 7g fiber, 29g protein, 1055 mg sodium (Source: SELF Nutrition Data)

DISCLAIMER: I was given samples of Freekeh by Freekeh Foods. I was not monetarily compensated in any way for this post. All opinions are of my own.