Broccoli Fried Rice With Kimchi Cream

By jeknudson

Ingredients

• 4 center-cut bacon slices, chopped
• 4 cups chopped broccoli florets
• 1 tablespoon toasted sesame oil
• 2 (8.8-oz.) pkg. precooked microwavable brown rice
• 1/2 cup chopped scallions, plus more for garnish
• 1/2 teaspoon granulated sugar
• 2 large eggs, lightly beaten
• 2 tablespoons lower-sodium soy sauce
• 1/3 cup refrigerated jarred kimchi plus
• 1 Tbsp. kimchi juice
• 1/4 cup plain whole-milk Greek yogurt
• 1 tablespoon canola mayonnaise
• 1/8 teaspoon kosher salt

Preparation

Step 1

Step 1
Cook bacon in a large nonstick skillet over medium until crisp, about 5 minutes. Transfer bacon to a plate (do not wipe out skillet). Add broccoli to skillet; cover and cook, stirring occasionally, until broccoli is crisp-tender, about 5 minutes. Transfer to a bowl.

Step 2
Add sesame oil to skillet; increase heat to medium-high. Add rice, scallions, and sugar; cook, stirring occasionally, until warmed through, about 5 minutes. Push rice mixture to edges of skillet to create a hole in center. Add eggs to center; cook, stirring often, until mostly cooked, about 1 minute. Stir in soy sauce, bacon, and broccoli. Remove from heat.

Step 3
Process kimchi and kimchi juice, yogurt, mayonnaise, and salt in a food processor until mostly smooth.

Step 4
Divide fried rice among 4 bowls. Top each with 2 tablespoons kimchi cream; garnish with scallion