Kimchi Fried Rice

I wanted to try kimchi so badly (I blame it on watching too many Korean dramas) and this seemed like the most user-friendly vehicle for it. And I love it! I think my apartment will be smelling spicy for the next six years, at least.

Kimchi Fried Rice:

1 cup kimchi, drained and chopped (reserve the liquid!)
3 cups cooked rice
¼ cup green onion, chopped
or
½ cup yellow onion, diced
1 clove garlic, minced
2 tbsp soy sauce
1 tbsp butter (I used Earth Balance vegan “butter”)
½ cup bacon, spam, pork, ham, whatever, diced (OPTIONAL)
3 tbsp kimchi…liquid (broth? Brine? Spicy bath?)
Eggs per person


In a large frying pan sprayed with cooking spray, cook onion, garlic and kimchi for a few minutes. (If using meat, add meat at this point and cook until done). Add butter, soy sauce, and rice. Mix well. Cook until rice is heated through. Add reserved kimchi liquid and salt to taste. Cover and set aside.

Fry one egg over easy per person.

Serve rice with one fried egg overtop.

Serves 2-3

You can always leave out the egg to make it vegan because the rice is good enough on its own. But I do admit, the egg adds a whole other delightful dimension. Yummmm~

And I demand you serve it in a bowl as cute as mine. (If you can find one, HA

Spicy Potato "Salad"

I'm not eating mayo anymore but I miss potato salad so much. On a whim, I created this masterpiece of flavor. It uses a deliciously spicy harissa olive oil and BUTTER. YES BUTTER.



But it's worth it you know.

Did I mention it's served hot? Oh savory deliciousness...


Spicy Potato "Salad":

3 medium Yukon gold potatoes, cut into large chunks
1 medium red bell pepper, thinly sliced
1 1/2 cups fresh green beans
2 tbsp butter
***2 tbsp harissa olive oil
1 tsp kosher salt

In a small pot, boil potatoes until JUST fork tender. Add green beans and boil for an additional minute. Drain.

Meanwhile, heat 2 tbsp harissa olive oil in a large pan. Add bell pepper and saute for 3 minutes. Add butter, stirring until melted. Add potatoes and green beans to pan; season with salt. Cook an additional 2-3 minutes, mixing gently.

Serve hot. Serves 3.

The vegetables will still be crisp and crunchy and the potatoes will be just soft enough. If you prefer them softer, boil for an additional minute or so.

***So, harissa olive oil is probably going to be impossible to find. I got mine from Victorine Valley Farms awhile ago and it's no longer listed on their website. I'm still trying to find out if it's a seasonal item or if it's gone for good. Harissa itself is a spicy pepper paste that can be found in supermarkets, so it's reasonable to say that you can blend some harissa paste with regular olive oil to achieve this spicy flavor. Otherwise, some chili pepper paste and garlic will get the job done. I'll have to experiment a little more.

Spicy Black Beans

My camera hates me. Clearly it does not love black beans as much as I do. But I really really love black beans. I'm eating them as I type this up (honestly). I have cans upon cans in my pantry.

If I had to live off black beans and rice for the rest of my life, I could do it.

Spicy Black Beans

1 15oz can black beans, drained but NOT rinsed
1 cup onion, chopped
1 cup green bell pepper, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tsp taco seasoning
½ tsp kosher salt
½ tsp black pepper
¼ cup water

Heat 2 tbsp oil over medium-high heat. Add onions and bell pepper, cooking until tender, about 3-4 minutes. Add garlic; cook an additional minute. Add beans, taco seasoning, salt, pepper, and water. Cook until beans are heated through.

Serve overtop cilantro lime rice!

Serves 3-4

Spicy Dirty Rice

This is one of my favorite recipes to pull out of my hat every once and awhile. It makes a LOT of food that can easily be stored and converted into lunches. I first saw this on the Neeley’s Food Network show and made my own changes.

I find it superb.



Look at all those savory ingredients in a happy row. Mmmmmm.

Spicy Dirty Rice:

4-5 cups cooked rice (REPLACE THE WATER WITH CHICKEN STOCK DURING COOKING TIME)
½ medium yellow onion, diced
½ red bell pepper, diced
3 stalks celery, finely diced
2 cloves garlic, minced
2 cajun sausage links, sliced (I use Aidell’s)
2 cups chicken stock

Brown sausage in a large pan over medium-high heat, about 3 minutes. Add 1 tbsp oil and throw in all the diced vegetables plus garlic. Cook for 5-6 minute, stirring occasionally. When vegetables are bright and onions translucent, add cooked rice and 2 cups of chicken stock.

For drier rice, allow the chicken stock to cook off a bit, stirring frequently. For wetter rice, cook for 1-2 minutes after adding stock and then take off the heat.

Season with salt and pepper!

Serves 4-6

--Jirafa