KIMCHI SCRAMBLED EGGS

I have to say, I still struggle with the taste of fermented foods. I know they are so good for me, but I just can't seem to fall in love with their flavor. I love to find ways to get fermented foods into my body in a way that I can actually find tasty, and this is one of my favorites! Plus, who doesn't like eggs for dinner?

3 Tb olive oil
1/4 cup yellow onion, finely chopped (I actually put mine in the food process so it's almost pureed - my kids don't love the onion pieces)
1 small garlic clove, finely chopped
1 tsp salt
1 cup kimchi
1/4 cup gluten-free soy sauce or Tamari
1 cup day-old cooked rice (great source of resistant starch!)
2 Tb butter
12 eggs

Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic and salt. Cook, stirring occasionally, until onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi. Cook for 2-3 minutes until it begins to crisp on the edges. Add the gluten-free soy sauce or Tamari and the rice and stir thoroughly to combine. Cook until the rice is armed through and beginning to brown, about 5 minutes. Transfer to a large bowl and set aside.

Add the butter to the pan and melt over medium heat. Add the eggs and scramble them, making sure to lower the heat if they are getting at all brown. Add to the kimchi rice, stir to combine and serve!