Pork & Kimchi Fried Rice

In this healthy fried rice recipe, zucchini, carrots and kimchi are tossed with Korean gochujang for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

Nutrition Information

100 Calories

22g Carbohydrates

24g Protein

211mg Potassium

7g Fiber

9g Sugar

Ingredients

1 teaspoon peanut or neutral oil, such as canola or avocado plus 2 tablespoons, divided
2 large eggs, beaten
3 scallions, thinly sliced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1 cup diced zucchini
1 cup diced carrots
2 cups cold cooked brown rice
1 cup chopped kimchi (see Tips)
3 tablespoons gochujang (see Tips)