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Fried rice doesn't have to be unhealthful, so long as oil is kept to a minimum and rice is balanced with vegetables and lean protein. Kimchi, a spicy, fermented condiment most often made from cabbage, is very high in vitamin C. (A quick check shows it's available at Giant Eagle, Right By Nature and Whole Foods, as well as at Korean and other Asian grocery stores.) The recipe calls for raw pork loin, but you could easily substitute cooked pork, beef or chicken, or leave out the meat altogether. If using already cooked meat, add it with the green onions and kimchi.

-- China Millman

• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 4 ounces pork loin, chopped
• 1 tablespoon butter
• 1 tablespoon Asian sesame oil
• 3 cups cooked short-grain rice, chilled
• 2 green onions, chopped
• 1 cup kimchi, coarsely chopped, with its liquid
• Salt

Heat the vegetable oil in a large skillet or wok over high heat. Add the onion and pork and cook until the onion is browned and the pork is cooked through, 5 to 7 minutes. Lower the heat to medium, add the butter and sesame oil, and heat until the butter melts. Add the rice and cook, stirring, over medium heat until the grains are no longer hard, 6-8 minutes. Add the green onions and kimchi with its liquid and cook until the green onions are limp but still retain their color, about 3 minutes. Add salt to taste and serve immediately.

Serves 2.

-- "Quick & Easy Korean Cooking" by Cecilia Hae-Jin Lee (Chronicle Books, 2009, $22.95)

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