Kimchi Fried Rice

At least this time around I took a photo of the dish before devouring it. You could call it a two-ingredient recipe, even though it is really three if you count the butter I used to fry the rice with; or more if you include all the vegetables that make up kimchi. If you have made everything beforehand, this recipe comes together in less than 10 minutes.

The rice blend I use is of my own making. It's a 1:1 ratio of Trader Joe's Wild Rice (though, I suppose any wild rice will do) and Trader Joe's Brown Jasmine Rice; both of which apparently have naturally occurring inorganic arsenic in it. Who knew? Apparently, Consumer Reports did a study on the amount of arsenic in rice and it doesn't matter if it is organic rice or conventionally grown rice. I don't eat a lot of rice, but when I do eat it, I usually only cook a cup of rice at a time.

The Foodening Blog - Kimchi Fried Rice

Ingredients

1/2 c cooked rice, per serving
1/2 c homemade kimchi, per serving
1/2 tbsp unsalted butter or olive oil, for frying

Directions

Heat frying pan over medium-high heat until butter melts but does not start to turn brown. Add rice and mash around in pan until the grains have separated from each other. Add kimchi. Stir rice and kimchi around in the pan until evenly distributed. Remove from heat after 5 minutes, or until everything is about the same temperature; if your ingredients came from the refrigerator.

Serve hot.

Coconut Brown Rice

Saw this at the demo booth at Trader Joe's the other day, except steamed long grain jasmine rice was used. The rice, when made this way, would complement a curry dish pretty well.

Ingredients

1 c. short grain brown rice, rinsed and drained
1 can (14 oz) coconut milk

Directions

In a heatproof bowl, combine coconut milk and brown rice. Stir to distribute liquid and grains of rice. Cover with a lid or aluminum foil. Bake for an hour at 375 degrees F. When the rice is done, fluff with a fork. If the rice looks a little runny, like there is still too much liquid, simply let the rice sit in the oven to cool. The rice will eventually absorb the excess liquid.