Coveted for its subtly sweet flowering heads, broccoli delivers crunch and a hefty dose of potassium, which supports blood pressure. Save the stalks for stir-fries or slaws; they’re rich in the gut-friendly fiber cellulose. For fullest flavor, make sure you use the darker toasted sesame oil. The lighter variety won't have the same rich taste.

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium until crisp, about 5 minutes. Transfer bacon to a plate (do not wipe out skillet). Add broccoli to skillet; cover and cook, stirring occasionally, until broccoli is crisp-tender, about 5 minutes. Transfer to a bowl.

    Advertisement
  • Add sesame oil to skillet; increase heat to medium-high. Add rice, scallions, and sugar; cook, stirring occasionally, until warmed through, about 5 minutes. Push rice mixture to edges of skillet to create a hole in center. Add eggs to center; cook, stirring often, until mostly cooked, about 1 minute. Stir in soy sauce, bacon, and broccoli. Remove from heat.

  • Process kimchi and kimchi juice, yogurt, mayonnaise, and salt in a food processor until mostly smooth.

  • Divide fried rice among 4 bowls. Top each with 2 tablespoons kimchi cream; garnish with scallions.

Nutrition Facts

294 calories; fat 11g; saturated fat 3g; protein 13g; carbohydrates 36g; fiber 5g; sugars 3g; added sugar 1g; sodium 619mg.
Advertisement