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.
4 center-cut bacon slices, chopped
4 cups chopped broccoli florets
1 tablespoon toasted sesame oil
2 (8.8-oz.) pkg. precooked microwavable brown rice
1/2 cup chopped scallions, plus more for garnish
1/2 teaspoon granulated sugar
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/3 cup refrigerated jarred kimchi plus 1 Tbsp. kimchi juice
1/4 cup plain whole-milk Greek yogurt
1 tablespoon canola mayonnaise
1/8 teaspoon kosher salt
Added sugars 1g
Calcium 9% DV
Potassium 9% DV
How to Make It
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.
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