- Calories 294
- Fat 11g
- Satfat 3g
- Unsatfat 8g
- Protein 13g
- Carbohydrate 36g
- Fiber 5g
- Sugars 3g
- Added sugars 1g
- Sodium 619mg
- Calcium 9% DV
- Potassium 9% DV
Bacony Broccoli Fried Rice With Creamy Kimchi Sauce
Jennifer Causey
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Process kimchi and kimchi juice, yogurt, mayonnaise, and salt in a food processor until mostly smooth.
Step 4
Divide fried rice among 4 bowls. Top each with 2 tablespoons kimchi cream; garnish with scallions.
