2 tablespoons coconut oil
1 cup chopped kimchi
2 cups cooked leftover brown rice
2 cups chopped spinach
2 cloves of garlic minced
1 green pepper
4 green onions, cut into 1-inch pieces
2 eggs, lightly beaten
1/2 teaspoon toasted sesame oil
1. In a large skillet, heat the coconut oil over high heat. Add the kimchi and stir-fry for 30 seconds to 1 minute. Add the rice and stir-fry for 1-2 minutes, until hot. Add the spinach, green onions, garlic and green pepper and stir-fry until greens are wilted.
2. Push the rice over to one side of the pan and pour in the egg. Scramble and mix into the rice. Drizzle with sesame oil and serve immediately.
Let’s Talk Nutrition:
• Contains Vitamin A, B and C
• contains healthy bacteria which is good for digestion
• low calorie
• Excellent source or manganese, magnesium and selenium
• Helps maintain a healthy body weight
• Rich in fiber
• Lowers cholesterol
From Livestrong.com: In May 2006, the “Los Angeles Times” published an article in which researchers from “World Journal of Gastroenterology” found a correlation between excessive consumption of kimchi and an increased risk of gastric cancer; by as much as 50 percent. It is believed that one of the main causes for the increased risk is due to the fermentation process, which reportedly boosts the salt content of kimchi. Kimchi may also contain additional preservatives and chemicals which contribute to the development of stomach cancer. Although there are many benefits associated with eating kimchi, consult with your medical advisor before using kimchi as a preventative measure.