Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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.

Prep Time
50 min
80 min


  • 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
  • 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