Kimchi Fried Rice

OMG Kimchi Fried Rice is so addictive and yummi and cheap and quick to make.  

Kimchi Fried Rice

Ingredients

1 1/2 cups White Rice (Dry)

1/2 Cup Kimchi (cabbage) old and fermented works best

1 small onion 

2 Tablespoons of Korean Red Pepper Paste

2 Eggs

Cooking Oil

Salt and Pepper to taste

Directions:

Cook your rice or use leftover rice (best option).

Chop onions and put kimchi on plate preferably with paper towel to soak liquids up.

Heat pan with oil.  Toss in your onions and Kimchi (beware if too wet will splatter).  Let basically fry for 3-5 minutes and stir to avoid onions burning.

Add a little more oil to recoat pan and then toss in your rice and Red pepper paste.  Stir frequently to break up the rice and coat rice.

Create a small space in middle of pan, coat with a little oil and crack your eggs in.

Use your spatula to mix egg while its cooking.  Add salt for egg.  And then mix everything when egg is half cooked.

Stir for another 2 minutes in high heat and season to taste.

Then Serve!!!

Note: its easiest to do this in a wok on high heat cooking will take about 10 minutes max.

This is really a leftovers kind of recipe, so you really can add whatever you want.  But traditionally Kimchi fried rice, doesn't use a fried egg like Chinese Fried Rice which is why I incorporate it into rice.  You can even add any left over chicken breast or some people use Bacon to grease the pan!

I love this recipe because it let me use up left over homemade kimchi I had that had gone really fermented.  And I always have frozen prechopped Onions in my freezer.  And white rice is so so cheap!  Anyways, recipe creates about 4 normal size servings and the rest I packed up for WORK lunches!!!!  And fried rice freezes great as well so if you want to batch cook this it's so quick and easy to just increase your ingredients.

Best Ever Banana Oatmeal Muffins

I love it when you discover an Awesome new recipe by accident.  I was making a version of my bffs Banana Cake recipe but I didn't have the Walnuts her recipe called for. So as a cheap but still healthy substitute I added some Oatmeal in and now this is my favorite recipe ever! 

I actually prefer to make them as muffins vs loaves because they bake faster and its easier to eat when your on the run in the morning.  I make a huge batch of these and put whatever I don't plan on eating within a week in the freezer.  And just simply zap them in microwave, while I'm waiting for my coffee to brew in the mornings.

Ground Beef mini Batch Cooking Plan

Prep Work

Night before: 

Marinate Meat in one big bowl, by adding your cooking wine, soy sauce, salt and pepper.  Then take out 1/3 portion of meat to transfer to separate bowl and add your Sazon (this is just for the Spanish style meat)

Day of cooking:
Chop all your onions you need for Menu in Food Processor.  Coarsely process Onions for Carmelized Onions if making.

Wash your veggies.  Dice Bell Pepper.  Roughly cut Broccoli.

Cooking Strategy

I start with the Carmelized Onions (basically dump ingredients in Crockpot and forget till end of day)
Then make Flavored Rice (basically dump ingredients and press cook and forget about it till I'm eating)
Make the Spanish Style Meat (about 10-15 min at the stove)
When that is done, I make the burger patties allowing the food to cool a little.  Then I store the food in fridge.

Using the same pan, I proceed to making the Hamburger Helper meal ( about 15-20 minutes at stove). I make this last, because its sauce based and if you make it first you will have to clean the cooking pan. While I'm waiting for the liquids to boil, I put my Broccoli on Steamer plate and steam.  By the time the pasta in the Hamburger Helper is done cooking, I can turn off the flame for the Broccoli.  Then eat something I've made since rice would be done as well.  And when I've finished eating, the Hamburger Helper should have cooled enough for me to prep for fridge storage.

If you have this routine down, you can do all this and clean up in about an 1-1.5 hours.  I was so happy because I barely had any dishes to wash and for me its at least 15 FULL meals.  I won't be eating meat everyday but I have at least 15 meals I can turn to if and when I am craving meat.  If your feeding a family just multiply the recipes to fit your needs and fridge space.

And by the time you are reheating your your next meal, your Crock Pot onions should be done. And all you have to do is transfer to the fridge.

** I was motivated to cook my ground beef because I had a 10 LB of Onions and some Bell Peppers I got on sale that I needed to use.  I took the opportunity since I was already prepping these ingredients for my immediate meal plan to freeze my extras as well for future meals.