Easy kimchi fried rice

15 Thursday Oct 2015

Posted by Zoli in breakfast, comfort food, healthy, jasmine rice, Korean, quick and awesome, rice, vegan, Vegetarian

Tags

dinner for one, easy meal, fried rice, healthy, Kim chi, Korean, vegetarian main

I’ve been cooking for one recently since I’m flying solo this week and didn’t want to eat doritos and wine for every meal. I’m not the type who gets inspired just cooking for myself, so it has to be something quick and easy. Behold! The jar of kimchi in the fridge. The leftover jasmine rice. Ten minutes tops and this bare bones, but delicious kimchi fried rice is ready. No chopping or prep work required.

For a vegan version, simply leave out the fried egg and add some fried tofu or chopped spring onion or chopped kim (nori sheets).

Ingredients
Serves 1 (or 2 as a side dish)
2 cups cooked jasmine rice (or similar short grain rice)
1/2 to 1 cup kimchi
2-3 tbsp good quality soy sauce
3-4 tbsp olive oil
sesame seeds to garnish
salt and pepper, go chu jang or hot sauce optional

1) Heat up olive oil in a wok on medium and add in the cooked rice. Stir occasionally till warmed through and add in the soy sauce.
2) Add in the kimchi and cook another couple minutes. Taste and add more soy sauce or salt and pepper if needed.
3) Push the rice to the side and add another drop of oil to the wok. Crack an egg onto the oil and whisk slightly to mix the yolk. (Or add tofu or vegetables if not using egg). Let cook for a minute on one side.
4) Fold the kimchi rice on top of the egg and cook another minute. Then fold gently together, resting between each stir to allow the egg to cook. This way you will have large pieces of fried egg mixed into the rice.
5) When egg is cooked, plate and serve. Add sesame seeds, go chu jang or hot sauce if desired.

Parathas, part 3 of 3, egg roll

14 Saturday Mar 2015

Posted by Zoli in breakfast, eggs, flatbread, indian, kids lunchbox ideas, paratha, peanut free, quick and awesome, sandwiches, snacks, Street food, Vegetarian

≈ 4 Comments

Tags

breakfast, egg roll, Indian street food, kids, lunch, lunchbox ideas, paratha, vegetarian

A street food popular in Kolkata, also a quick homemade breakfast or lunchtime snack. Not a revolutionary recipe, but a different way to eat eggs, and also quite handy for when you are on the go or for your kids’ lunchbox. (If they like eggs, which my son does not.) Speaking of packing lunch boxes, parathas are tasty as quesadillas or dipped in hummus too.

Ingredients
serves 2, double if needed
2 cooked parathas (see recipe)
2 eggs
olive oil and skillet for frying

Stuffing ideas:
1/2 red or white onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 bell pepper, thinly sliced
1 green chili, deseeded and finely sliced
fresh lemon juice
chaat masala
salt and pepper
ketchup
sriracha or other chili sauce
green chutney

1) Beat the eggs well with some salt and pepper. Heat up 1-2 tsp oil in a frying pan and pour half the beaten eggs onto it. Swirl the eggs around the frying pan to the size of the paratha.
2) Lay a cooked paratha over the egg and cook a couple minutes to cook the bottom of the egg and seal it onto the paratha. When the eggs are cooked through, flip over and finish cooking on the other side briefly. It is done when the eggs are completely cooked and the paratha is hot.
3) Place the egg paratha on a work surface egg side up. Layer whatever filling you like and roll up. I chose cucumber, onion and green chutney this time.
Another option is to mix the sliced onions, peppers, chili, a pinch of chaat masala and lemon juice together and use this as the filling. Or you can dice up the veggies and add them into the eggs before you cook it.
4) Cut in half and roll in paper towel or tin foil to eat as a sandwich. Repeat for the second egg roll.