Kimchi & Vegetable-Fried Black Rice

Kimchi is a probiotic-packed superstar, full of good-for-your-gut bacteria. As well, the cabbage in the kimchi, the green onions, mushrooms, ginger, garlic and snow peas all promote a healthy environment in which good bacteria can flourish in the digestive tract — so it’s a win-win.
Kimchi & Vegetable-Fried Black Rice recipe

This recipe features black rice – a good source of fiber and antioxidants – and more veggies than the fried rice you’ll find in a takeout container. Cooking can dampen the benefits of probiotics, so a bit of uncooked kimchi is added as a boost just before serving.

Tip: Black rice is also known as “forbidden rice” — a name you’ll see on some packages. We suggest adding a 2-inch piece of dried kombu (seaweed) to the cooking water to help with digestion.

Fun Fact: Ninety-five percent of your body’s serotonin, a neurotransmitter that plays a key role in your brain-gut communication, is housed in your gut. Not only does serotonin play a role in mood regulation, but it also helps in the regulation of bowel movements, which explains why you may experience gastrointestinal distress when you are stressed.

  • Duration
  • Prep Time
  • 4Servings


  • 1/4 cup avocado oil, divided

    3 cups thinly sliced shiitake mushroom caps

    3/8 tsp sea salt, divided

    6 green onions, white and light green parts only, sliced diagonally

    8 oz snow peas, trimmed and halved diagonally

    ¼ tsp ground black pepper

    1 2-inch piece fresh ginger, peeled and minced

    4 cloves garlic, thinly sliced

    3/4 cup drained kimchi, chopped, divided

    2 cups cooked black rice (see tips, below), warm

    2 tbsp reduced-sodium tamari or coconut aminos

    1/2 tsp raw honey

    2 tbsp toasted sesame oil


1. In a large skillet or wok, heat 2 tbsp avocado oil on medium-high. Add mushrooms; season with ¼ tsp salt. Cook, stirring occasionally, until beginning to turn golden, about 8 minutes. Add remaining 2 tbsp avocado oil, green onions and snow peas; season with remaining 1/8 tsp each salt and 1/8 tsp pepper. Cook, stirring, for 2 minutes. Add ginger, garlic and ½ cup kimchi; cook, stirring often, until ginger and garlic are softened and fragrant, about 2 minutes.

2. Stir in rice, ¼ cup water, tamari and honey and cook, stirring, until well combined and heated through, about 1 minute. Season with remaining 1/8 tsp pepper. Drizzle with sesame oil. Divide among bowls. Top with reserved ¼ cup kimchi.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 352
  • Carbohydrate Content: 33 g
  • Fat Content: 22 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 654 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 13 g
  • Polyunsaturated Fat Content: 5 g