Kinema Fried Rice

A Gut-Friendly Himalayan Fusion

Serves: Single | Prep time: 10 minutes| Cook time: 10 minutes

Kinema Fried Rice is a wholesome and flavorful dish that brings together the robust earthiness of kinema - a traditional Nepali fermented soybean delicacy - with the comforting appeal of classic fried rice. Kinema is a staple in the eastern hills, particularly among Limbu, Rai, and other indigenous communities. Its rich umami notes, distinct aroma, and probiotic properties make it a powerful ingredient for both taste and wellness. This fermented soybean is similar to traditional Japanese delicacy called "natto".

This dish offers a perfect balance of texture and flavor aromatic rice, crunchy vegetables, soft scrambled eggs, and the savory depth of kinema, all stir-fried in a hot wok with Nepali-style spices. A tribute to Nepal’s ethnic heritage and a celebration of gut-friendly fermentation, this dish is as nutritious as it is nostalgic.

Ingredients:

• Cooked rice (preferably cold, day-old): 1 cup

• Kinema (fermented soybean): 2 tablespoons

• Egg: 1 (lightly beaten)

• Onion (finely chopped): 2 tablespoons

• Garlic (minced): 1 teaspoon

• Ginger (minced): ½ teaspoon

• Green chili (finely chopped): 1

• Carrot (diced): 2 tablespoons

• Green beans or capsicum (sliced): 2 tablespoons

• Spring onion (chopped): 1 tablespoon

• Soy sauce: 1 teaspoon

• Salt: to taste

• Black pepper: a pinch

• Turmeric: a pinch

• Mustard oil: 1 tablespoon

• Ghee (optional): ½ teaspoon

• Fresh coriander: for garnish

• Lemon wedge: to serve

Methods:

1. Prep the Kinema: In a small pan, sauté kinema in a teaspoon of mustard oil over low heat until lightly crisped and aromatic. Set aside. This step mellows the aroma and enhances the texture.

2. Scramble the Egg: Heat half of the mustard oil in a wok or pan. Add the beaten egg, scramble lightly, and remove once just cooked. Set aside.

3. Stir-fry Aromatics and Vegetables: In the same wok, add remaining mustard oil. Add garlic, ginger, and green chili. Sauté until fragrant. Toss in chopped onions and cook until translucent.

4. Add Vegetables: Stir in carrots, beans, and capsicum. Cook on high heat for 2/3 minutes to retain crunch. Add a pinch of turmeric, salt, and pepper.

5. Add Rice & Seasonings: Toss in the cooked rice. Stir-fry well, breaking up clumps. Add soy sauce, and mix thoroughly. Return scrambled egg and sautéed kinema to the pan.

6. Final Touch: Sprinkle spring onions and a dash of ghee for a Nepali essence. Stir everything on high heat for a final 1/2 minutes until the rice is slightly crispy and flavorful.

7. Serve: Plate hot with a wedge of lemon and garnish with fresh coriander. Serve with a side of fermented pickle or plain yogurt for enhanced probiotic synergy.

Tips from the Chef:

• Use cold rice to avoid sogginess.

• For extra heat, add Timur chili oil or dry chili flakes.

• Kinema has a strong aroma - balancing it with fresh herbs and lemon elevates the flavor.

  
  

Health Note: Kinema is naturally fermented and rich in probiotics, plant-based protein, and fiber, making this dish supportive of gut health, digestion, and immunity.