Food EyeSwoon Unplugged:

Kimchi Miso Grains with Spring Vegetables with The Beauty Chef

Okay, here we go on yet another deep dive exploration into my gut health journey. This week? Introducing fermented foods into my and my family’s diet. A little trickery goes a long way… lemme explain. We looooove fried rice in my family so, after learning the importance of inserting fermented foods into my diet, I made kimchi with the Founder & CEO of The Beauty Chef, Carla Oates, and created a delicious kimchi miso fried rice recipe using whole grain farro. Asian flavors are always on the top of our list so for this meal I swapped in a few super healthy ingredients and hid them seamlessly in all of the aromatic goodness! 

Kimchi Miso Grains with Spring Vegetables with The Beauty Chef
Kimchi Miso Grains with Spring Vegetables with The Beauty Chef

Carla taught me that by eating fermented foods you can boost the good bacteria in your gut which in turn aids our digestion and allows more nutrients to be absorbed into our system. Sign me up! So, follow along as I make this nutritious recipe while sipping on the The Beauty Chef COLLAGEN Inner Beauty Boost—my favorite daily elixir—which plumps my skin from the inside out by helping my body to produce more collagen. It’s a game-changer!

Kimchi Miso Grains with Spring Vegetables with The Beauty Chef
Kimchi Miso Grains with Spring Vegetables with The Beauty Chef

Kimchi Miso Grains with Spring Vegetables

Athena Calderone

Ingredients

YIELD 2 servings 

  •       3/4 cup kimchi
  •       2 bunch scallions, white and green parts separated. 
  •       2 Tbsp. extra-virgin olive oil
  •       2 large eggs
  •       1 small shallot, thinly sliced
  •       1 serrano chili, thinly sliced
  •       1 ½ tablespoons fresh ginger, peeled, grated or finely chopped
  •       Kosher salt
  •       3 cups cooked grains, ideally dried overnight  (I used farro)
  •       2 tablespoons white miso
  •       1 tsp. toasted sesame oil
  •       ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
  •       ½ cup shelled fresh or frozen peas 
  •       ½ cup sugar snap peas, sliced into ½ inch pieces on a diagonal
  •       1 tablespoon tamari
  •       few sprigs basil

Method

Chop kimchi; set aside. Thinly slice dark green and white and pale green shallows and aside separately.

Heat olive oil in a large nonstick skillet over medium-high heat. Crack eggs into pan; season with salt. Cook, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.

Return to skillet with oil to medium-high heat. Cook white and pale green parts of scallions, shallot, chili, ginger, and kimchi stirring occasionally, until fragrant and just softened, about 2-3 minutes. Add miso and sesame oil and allow to soften, about 1 minute. Add grains and cook 2-3 minutes more. Add asparagus and peas, toss to combine. Cook veggies until softened slightly but still retain their crunch, about 3 minutes.

Add tamari and toss to coat.

Season with salt; divide between plates. Top with eggs, reserved scallion tops, and fresh basil.

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