Kimchi Fried Rice

My kids will eat this as often as I will make It!  Super easy so it’s a great week night meal.

1 jar kimchi

3 1/2 c. Jasmine rice

5 1/4 c. Water

1 lb. Thick sliced bacon

12 eggs

Place bacon slices in two 13 x 9 baking dishes and place in 350F oven.

Place rice and water in large pan to cook.

Break eggs into individual custard cups to have them ready.

The bacon and rice will finish at the same time.  20- 25 minutes. Turn rice off and let star with lid on.

Remove bacon from baking dishes, leaving bacon grease in them. Drain and cool bacon on paper towels.

Turn oven up to 400 F

Chop up kimchi and place on top of rice.

Chop up bacon on top of rice and pour in al but 1 Tbsp. Bacon grease from both baking dishes. Mix rice well, and split among the 2 baking dishes.

Spread out rice and make 6 wells with the back of a large spoon in each dish. Place in oven and bake for 10 minutes

Remove baking dishes and pour eggs into wells and return to oven until set, about 8 minutes.

Top with sriaccha if desired.

Easy Kimchi Fried Rice

If you’ve followed my blog at all, you know we develop favorites which end up on the menu at least once every week or so.  Right now, Kimchi Fried Rice is that favorite!  This recipe makes a lot, but the leftovers go quickly!

1 lb. thick sliced bacon (I used Greenfield Farms Thick Cut Applewood Bacon)

1 C. kimchi (I used Wildbrine Korean Kimchi)

8 c. cooked rice (I used Lundberg Farms Wildblend Rice)

12 eggs

I start the rice cooking first.  Meanwhile, I cook the bacon in oven at 350.  I use two 13 x 9 baking dishes which will be used to cook the fried rice later.  It takes about 20 minutes.  I take it out and turn it several times.  Before cooking the rice in the oven, turn up heat to 400.

Place the cooked bacon on sheet pan lined with paper towels to absorb the grease.  The Greenfield Farms bacon was surprisingly lean!  Pour the bacon grease from the baking dishes into the rice that is cooking and set the backing dishes aside.  The residue of the bacon grease in the dish makes the rice crisp up nicely.

 

I cut up the bacon and chop up the kimchi and put in a bowl together to put in the rice when it’s done.

I also put the eggs in little dishes to enable me to quickly pour them into the rice to cook in the oven.

Once the rice is cooked, mix in the bacon, kimchi mixture.  Spoon into the two reserved backing dishes with the bacon grease residue.

Spread out evenly, and make six wells for the eggs in each baking dish.  Put in the 400 oven for 10 minutes.   Do not put the eggs in yet!  Bake for 10 minutes to get the rice piping hot.  This will help the egg whites to cook quicker.

Once baking dishes are really hot, pull from the oven and put eggs in the wells.  Return to the oven for 7 minutes.

That’s it!  Top with siracha, if you like it hot.

 

Teriyaki Tuna Pineapple Kimchi Quesadilla

My sister Sue introduced me to the combination of tuna and pineapple.  I bought some canned tune and crushed pineapple recently to use for lunches during the workweek.  I added  in Korean Kimchi and Pepper Jack Vegan Shredds.  I can’t wait to try this with Ahi seared tuna and fresh pineapple.

 

2 cans light tuna, packed in water, well drained

1 small can crushed pineapple, well drained

2 Tbsp. Garlic Teryaki Sauce

1 Tbsp. Korean Kimchi, drained

Combine ingredients and chill for flavors to marry, at least 20-30 minutes

4 large tortillas

Vegan shredds (I used about 1/4 c. Daiya pepper jack shredds for each quesadilla)

Spray for pan

Heat tortilla until browned on one side.  Flip and top with filling ingredients sprinkled with shredds.

Cook about 1 minute and flip top over.

I love fruit and protein, so this really appealed to me.  I will make it with gourmet ingredients soon. (Using chicken for non fish eaters, or even tofu crumbles fried up with teriyaki sauce would be good.)

Kimchi Ginger Sesame Chicken with Acorn Squash

I can’t remember the last time we had acorn squash.  It was on sale the other day, and I decided to give it a try.  I simply roasted it in the oven with a little oil, salt, and pepper (ceramic dishes are reportedly better than metal).  We loved it so much, the kids want to have some for Thanksgiving.  I will try mashing it with some garlic.  It’s so sweet, even though many of the recipes I found called for adding sugar, it doesn’t need it one bit!  I can’t wait to try it lots of different ways.  My new favorite squash!  It reminded us of sweet potatoes, but creamy and nutty.  Really yummy!

10 boneless skinless chicken thighs

1/2 c. sesame ginger dressing (I used Olde Cape Cod – makes a wicked marinade alone)

1/2 c. kimchi (I used wildbrine – I love this stuff)

1 large acorn squash

Oil for tossing acorn squash (I used grapeseed sunflower blend)

Salt and pepper to taste

Combine dressing and kimchi, and marinade chicken thighs at least 30 minutes (mine marinated overnight)

Cut acorn squash into wedges or slices and toss with oil, salt and pepper.

Place chicken in 13 x 9 baking dish.

Place squash in 13 x 9 baking dish.

Bake at 375F for 45 minutes.

I made some Minute multi-grain medley on the stovetop while the chicken and squash cooked in the oven.

 

Asian Chicken Thighs with Rice Noodles, Spinach, and Kimchi

Tonight’s dinner was a hit.  Easy as can be too.  Using the sauce the chicken was cooked in to flavor the rice noodles and spinach was yummy, and the addition of Kimchi gave it a nice kick!  I can’t wait to try variations on this – adding in green onions and other veggies.  This would be good with shrimp or tofu too.  There are as many possibilities as there are Asian sauces!  Topping it with a soft yolk egg would be good too!

8 boneless skinless chicken thighs (marinated in Asian sauce – I used McCormick Sesame Chicken Skillet Stir Fry Sauce)

2 packs Thai Kitchen thin rice noodles – we love these and will buy them again!

1 bag fresh spinach

Kimchi for topping – we love Wild Brine brand!

Bake chicken at 350F for 45 minutes.

Meanwhile, make rice noodles according to package directions, adding in spinach with noodles.

Cut chicken into bite size pieces and toss with cooked noodles and spinach.

Top with Kimchi.

 

 

Chicken Apple Sausage with Veggies and Quinoa topped with Wildbrine Korean Kimchi

2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

1. Heat oil over medium heat in large dutch oven.
2. Cut sausage into small pieces and place in hot oil.
3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
4. Stir sausage around until golden, and add in chop salad and onion.
5. Cook about 5-10 minutes more.
6. Add in garbanzo beans.
7. Simmer until quinoa is done.
8. Stir quinoa into sausage and veggies.
9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!