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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.
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.
- Serving Size 1/4 of recipe
- Calories 352
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- 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