Fried rice is such a quick and easy meal that my whole family loves. I often make a double batch that my kids love cold for lunch the next day. The kim chi adds a really nice acidity and is great for supporting digestive health.

Serves 4


Splash peanut or olive oil

3 free-range or organic eggs, beaten

2 rashers bacon, diced

1 red onion, peeled & finely diced

2 cloves garlic, crushed

2 tbsp finely grated ginger

2 large carrots, peeled & diced

½ head broccoli, cut into small pieces

3 cups cooked brown rice (approx. 1 cup raw)

12 snow peas, trimmed & sliced

4 tbsp kim chi

2 spring onions, sliced thinly


2 tbsp tamari

1 tbsp sesame oil

1 tbsp coconut sugar


In a non-stick or cast iron pan or wok, add a splash of oil. Heat over a low to moderate heat and add your eggs, stirring to scramble them. Set aside once firm. Add your bacon and red onion to the pan and stir until the onion just starts to soften. Add the garlic, ginger, carrots and broccoli and stir-fry for another 2 mins. Next add the rice, sauce, egg and snow peas. Stir-fry for another 5 minutes until the vegetables start to soften. Divide between four bowls and top each with a tablespoon of kim chi. Garnish with spring onions and enjoy.

Georgia Harding

Georgia Harding  

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au