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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Kongnamul Bap (Soybean Sprouts Rice Bowl)

Kongnamul Bap (Soybean Sprout Rice Bowl) by cHowDivine.com

I’m sure some of you have never heard of Kongnamul bap. Although it may not be a household name here, it’s actually a very popular rice dish in Korea. Along with bibimbap and kimchi fried rice, Kongnamul bap makes up the troika of Korea’s most popular and classic rice dishes. Although I enjoy all three, I prefer kongnamul bap over the others during the colder seasons. It’s usually served piping hot, and it’s so comforting. Oh, and it’s unbelievably quick and easy to make.

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Bibimbap with Soy-Maple Glazed Edamame

Bibimbap with Soy-Maple Glazed Edamame | cHowDivine.com

Yup. It’s another quick and easy meal. I wish I could say that I whip up elaborately fancy meals often, but that would be a total lie. Most of my meals for the past few months have two things in common. You guessed it: quick and easy. I’m hoping things will slow down soon, but I’m not holding my breath. And I’m quite enjoying my quick and easy meals, especially my multitude of bibimbap. This week, it was bibimbap with maple-glazed edamame.

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Fried Rice with Sautéed Mushrooms and Crispy Prosciutto

I never order fried rice at restaurants.

When I was a kid, a friend told me that restaurants use customers’ unfinished rice in their fried rice. Day-old, cold rice is preferred over just-cooked, hot rice in fried rice. And if you cook it all up with other ingredients – as in fried rice – no one would be the wiser. So it seemed feasible. I really hope this was an urban legend; but I haven’t taken any chances.

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