Pork and Kimchi Fried Rice

Discover this flavourful dish, rich in fibre to promote satiety and ideal for weight management. The addition of kimchi, an excellent fermented food, adds a layer of digestive health benefits. A delicious and beneficial combination for your health! 

Bon appétit!

Preparation 15 min
Cooking 8 min
Portion 4

Nutrition Facts (per serving)

Calories
465
Fat
13
Carbohydrates
45
Fibre
9
Protein
40
Sodium
500

Ingredients

  • 15 ml (1 tbsp) vegetable oil

  • ½ red onion, sliced

  • 1 ⅓ lb (600 g) pork tenderloin, thinly sliced about 2-3 mm (see Note)

  • 500 ml (2 cups) cooked wild rice blend (or ⅔ cup uncooked rice)

  • 500 ml (2 cups) snap peas, trimmed and halved

  • 250 ml (1 cup) grated carrots

  • 1 red bell pepper, diced

  • 15 ml (1 tbsp) soy sauce

  • 250 ml (1 cup) kimchi (such as Seabiosis)

  • 2 green onions, chopped

  • 15 ml (1 tbsp) toasted sesame seeds, to taste

 

Note: You can also use fondue pork meat.

Preparation

  1. In a large skillet over medium heat, sauté the onions in the oil for 1 to 2 minutes.
  2. Add the pork tenderloin and cook for 2 to 3 minutes per side.
  3. Stir in the cooked rice, snap peas, carrots, bell pepper, and soy sauce. Continue cooking for 2 minutes.
  4. Turn off the heat and incorporate the kimchi and its juice. *
  5. Garnish with green onions and sesame seeds.

 

*It's important to turn off the heat before adding the kimchi to preserve the beneficial live bacteria.

Notes

Keeps for 5 days in the refrigerator in an airtight container. Freezes for up to 3 months.

Registered Dietitian Nutritionist