Two-Ingredient Kimchi Fried Rice

Two-Ingredient Kimchi Fried Rice | cHowDivine.com

This truly is a two-ingredient kimchi fried rice. Well, oil and salt don’t count. They aren’t really ingredients, are they? And the “fancy” stuff sprinkled on top on the photos? Believe me, you don’t need it. They were added just for the benefit of the photos. This simple kimchi fried rice tastes just as good on a paper plate and wooden chopsticks as it does in a fancy bowl and fancy toppings. 😛

Of course, there are many ways to make kimchi fried rice. This two-ingredient kimchi fried rice is just the simplest way to make it. It’s perfect when you want a quick (as in 10 minutes or under) meal or a snack. If you want something savory for breakfast, just add a fried egg with runny yolk. It’s just as tasty for lunch or dinner. And it really hits the spot when you’re craving a midnight snack. I don’t know what it is about kimchi fried rice; but it’s what I crave whenever my appetite is in full gear after a long night out (or in).

It can’t get simpler than this. This recipe requires nothing more than what the name literally translates to: kimchi and rice. There aren’t many dishes you can say that about. Just make sure that the kimch is nicely ripened or sour. And I usually make this with brown or wild rice, but any type of steamed rice will do, just as long as it’s day-old or cold.

Maat-it-gae-deu-sae-yo! That’s Korean (romanized, of course) for bon appetit!

2-Ingredient-Kimchi-Fried-Rice

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Skinny Sweet Potato Casserole

Skinny Sweet Potato Casserole | cHowDivine.com

I hope you had a lovely Valentine’s Day and are in the midst of enjoying this long President’s Day weekend.

It’s a leisurely Sunday in our home; and it’s another sweet potato recipe this week. Well, this isn’t just another sweet potato recipe in our home. It’s one of our mainstays, lighter and healthier sweet potato casserole. I don’t know why I haven’t done more posts on sweet potatoes. They are as much a staple in our home as brown rice. And if you are a regular visitor to this site, you know how much we love rice around here.

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Grain-Free Pumpkin Chocolate Chip Cookies

Grain-Free Pumpkin Chocolate Chip Cookies {Gluten-Free, Paleo-Friendly, Vegan} | cHowDivine.com

I won’t be cooking over the holidays. I love cooking with family when we get together, but unfortunately we won’t be doing that this year. We’ll be staying put in the city doing the “Friendsgiving” thing. I will, however, be doing some baking. I love the aroma of baked goods in the oven, especially over the holidays. It gives me the warm fuzzies.

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Hobakjuk Revisited (Pumpkin Porridge with Rice Dumplings)

HobakJuk (Pumpkin Porridge with Rice "Mochi" Dumplings) by cHowDivine.com

I’m not crazy about cold weather. My threshold for cold weather is pretty low. If the temperature dips below 60, I just want to hibernate. But I love seasonal produce that comes with every season. Fall is no exception.

It’s not fall in our household without the cold-weather squashes. I love butternut and acorn squash. But they don’t hold a candle to my favorite winter squash of them all, kabocha squash. I love its sweetness and drier texture. It’s reminiscent of goguma (Korean sweet potato) and bahm (chestnuts), two of my favorite fall/winter treats. I love kabocha squash simply roasted or steamed. But they are wonderful in dishes as well. One of my favorite kabocha squash dishes is hobakjuk.

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