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
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Credit: Jennifer Causey

Recipe Summary test

25 mins
25 mins
Serves 4 (serving size: about 1 3/4 cups)


Ingredient Checklist


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.

  • 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.