Edamame and Kimchi Fried Rice {Recipe}

This is a healthier version of that old take out staple.  Edamame is one of my favorite healthy protein sources and kimchi is full of probiotics (lactobacilli).

Edamame and Kimchi Fried Rice

Adapted from Skinny Taste and Koko Cooks

Ingredients

6 cups of cooked brown rice

4 eggs, scrambled

2T peanut oil

1 large onion, diced

1 c. kimchi, diced (I just used the whole jar)

5 scallions, chopped, whites and greens separated

4 cloves garlic, minced

1 c. shredded carrots

2 c. shelled edamame

3T soy sauce

2T sesame oil

salt and pepper

1. Heat 1T peanut oil in large wok and cook the whisked eggs.  Remove to plate.

2. Heat remaining tablespoon of peanut oil until almost smoking.  Add onion, garlic, scallion whites and carrots.  Cook about 60-90 seconds, careful not to burn.

3.  Add kimchi and a little bit of kimchi liquid and stir fry another minute.

4. Add rice and stir fry another minute, breaking up clumps

5. Add cooked egg and edamame and cook while mixing well, 2-4 minutes.

6. Remove from heat and add sesame oil, soy sauce and scallion greens

7. If desired, top with a fried egg.