Kimchi Fried Rice with Swiss ChardPrint Recipe
- 1 head organic Swiss chard, washed and chopped
- 1/2 tbsp organic coconut oil
- 1/4 cup leftover forbidden rice ( see note)
- 2 springs fresh tarragon
- zest from 1 lemon
- 2 tbsp Kimchi
- 2 tbsp Kimchi juice
- 1/2 or 50 g avocado
- 1 tbsp lemon juice
- salt and pepper
- 2 tbsp homemade pesto or lemon tahini sauce
Heat the coconut oil in a large non stick pan and add the chopped Swiss chard. Cook down for 10 minutes and add salt, pepper, tarragon and rice.
Let the rice warm up while keeping the food moving for 5 minutes before adding the kimchi juice, kimchi and lemon zest. Shut the heat and leave the pan on the burner while you prep your plate.
Place down 2 tbsp of your choice of spread and the avocado. Squeeze about 1 tbsp of lemon juice on the avocado and cover the rest of the plate with your fried rice. Season with additional salt and pepper and eat while hot.
No left over rice? No problem. I like to have a batch of rice ready to go for busy weekdays or nights to whip up up a quick meal. Take 1 jar of Epic bone broth ( I am preferable to the beef jalapeño flavor, bonus for the collagen and added protein) and cook with 1 cup of forbidden rice in a rice cooker for covered in a simmer on the stove for 20 minutes. Add 1 tbsp olive oil and refrigerate until ready to use. To make it completely vegan or vegetarian, cook the rice in vegetable stock or water.
I’ve mentioned it before, but I am one of those people who will risk the suffering of IBS flare ups when I stray from a mostly FODMAP diet. Sometimes I just dont have the discipline to just have 1 piece of bread okay? However, when at home, I do try to stick to the items that don’t bother me ( and I can eat a lot of, because I love to eat) 99% of the time. I am trying to incorporate more grains to keep me fueled that dont bloat me and cause discomfort and while I wasn’t ever the biggest fan of rice, I am learning to become one. I made a large batch of forbidden rice in my rice cooker which Epic’s bone broth for dinner, yes I’ll take side of an extra 20g of protein with my rice, and anticipated leftovers for my lunch and even dinner the next day. Swiss chard is an all time favorite for me and should be for anyone trying to up their greens with sensitive digestive health. Whipped up in less than 20 minutes and packed full of flavor this is the ultimate lunch goal. It has carbs, greens, fats, protein, probiotics, and a ton of flavor. I served it with extra creamy avocado and a homemade miso- spinach vegan pesto but any dip such as hummus or an olive tapenade will pair well.