Kimchi brown rice

A healthier version of the fried takeout dish

Lactic acid bacteria found in fermented foods like kimchi has been shown to help boost the immune system and could help ward off the flu. This recipe from Philadelphia-based recipe developer Robert Luessen can be made with whatever veggies you have on hand, such as vitamin A- and C-packed Brussels sprouts.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 2

Photography by Jillian Guyette. Recipe development by Robert Luessen.


3 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cups Brussels sprouts, shredded
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 cup brown rice, cooked and cooled
2 eggs, whisked
½ cup kimchi
2 cups roasted salmon, flaked
2 tablespoons tamari
1 tablespoon sesame oil
¼ cup scallions, chopped



In a large skillet or wok over high heat, warm one tablespoon of olive oil until shimmering. Once hot, add onion, carrot, and Brussels sprouts. Season with pepper and cook until softened, about three to five minutes. Remove vegetables from skillet and set aside.


Add remaining two tablespoons of olive oil to the pan with ginger and garlic. Cook, stirring constantly until fragrant, about 30 seconds.


Add rice to the pan, breaking up pieces with a spoon or spatula and move around until coated with oil, then push to the sides making a circular well in the center. Working quickly, add the eggs to the open space and scramble, then mix into the rice.  


Add the vegetables back into the mixture in the pan and stir to combine. Add salmon and kimchi and stir to combine.


Finish by stirring in the tamari sauce and sesame oil. Season to taste and remove from heat. Place in an airtight container.  


Place scallions in a separate airtight container and store everything in the fridge.



Microwave rice and veggies for 45 seconds to one minute or until warm throughout. Garnish with scallions.