Kimchi Fried Rice

I am having the kind of week where I don’t want to cook much and I want to eat simple comfort foods. I don’t want a complicated salad. I really don’t want to be in a hot kitchen prepping all evening.  For these kinds of days, I keep some cooked rice on hand. I put up a pot of basmati or sushi rice, and I know that it’s one less step for meal prep a couple of days later.

I hadn’t had a chance to do any major grocery shopping the other night. I did have a couple of veggies, some kimchi and some already cooked rice. I also had a carton of eggs. Perfect! Dinner would happen! I love runny eggs in pasta or rice. It always enhances a dish. I also have a special place for kimchi. I tend to make a huge vat of it in the summer and savor it as long as I can.
Kimchi Fried Rice
1 tbsp. oil
2 tsp. sesame oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp. ginger, chopped
1 tbsp. korean pepper paste
1-2 carrots, shredded
handful of edamame or peas
1-2 scallions, chopped
2 cups kimchi, chopped
1 tbsp. roasted sesame seeds
1 tbsp. soy sauce
3 cups cooked rice, cold
2 tsp. salt
4 eggs
In a large pan, heat up the oils.
Add in the chopped onion and ginger and cook for a few minutes. Add in the korean pepper paste and garlic and cook for a few more minutes.
Add in the chopped kimchi and cook a few minutes. Mix everything together. Add in the rest of the veggies. You can add more than what I suggested. This is what I had on hand. Once the veggies have softened for a couple of minutes, add in the rice and stir together.
Add in some soy sauce and a little bit of salt as well as the sesame seeds. You can even add in some red pepper flakes – depending on your desired heat level.When your fried rice is almost done, take out another pan. I know, I know. I also hate messing up another pan. This is worth it.

Heat up a bit of oil or pam in the pan. Crack an egg in to the pan and sprinkle with a dash of salt. Don’t cook too much.

Plat up your rice and serve with the sunny side egg on top. Make sure to keep the yolk runny. It’s worth it. Enjoy!

Kimchi Fried Rice
This recipe is featured on Foodie Friends Friday!

Leftover Fried Rice

The title is pretty self explanatory. Dinner tonight was simple and pretty budget conscious. Like any other evening, had very little time to come up with something for dinner. Didn’t want to do a grocery run until tomorrow. Stuck with random bits of veggies in the fridge. I did have plenty of leftover rice from last night’s curry. Once a month or so, we end up with fried rice for dinner. It’s quick and easy. I usually have fresh veggies around the house, but if you don’t have anything fresh, frozen will work just fine.

With something like this, there is no concrete recipe.

In a large wok or pan, heat up a tiny bit of vegetable. Scramble some eggs in the pan, and then set the eggs aside. In that same pan, start sauteeing some chopped onions, garlic, and ginger. Cook for a couple minutes. Throw in whatever protein you have lying around. Tonight we had some soy ground sausage. You may need to add a few more drops of oil at this point. Throw in whatever veggies you have lying around. I added corn, peas, pepper, broccoli, and yellow squash. Stir fry the mixture for a couple minutes. Now add in the rice, and stir everything together. Stir the rice to break it up. It may be clumpy from the cold. Cook a few minutes. Add the egg back to the mixture. Now add a few drops of sesame oil, red pepper flakes, and some soy sauce. You are ready to go! Enjoy!

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