Jennifer Causey
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 1 3/4 cups)

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.

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