Kimchi Beef Stir Fry

Holy crap! Tonight after work I had to go out and buy a replacement charger for my Surface tablet. Are they made out of gold or something? I was not expecting to pay 89 dollars for the dumb thing. However, since about 90 percent of what I do in my spare time, including this blog, is computer related I bought it anyway

It is a good thing I have a lot of quick, easy and relatively cheap meals planned for the next couple of weeks.

Kimichi Beef Stir Fry

From I Heart Umami

16 oz Napa cabbage kimchi

1/2 lb ground beef

1 TBS olive oil

2 large cloves, minced

3 scallions, chopped, white and green parts seperated

1 tsp toasted sesame oil

3 TBS kimchi juice, or to taste

salt and pepper, to taste

sprinkle of sesame seeds, for garnish

Use a strainer to drain the kimchi over a small bowl. Use a spoon to press as much juice out of the kimchi as possible. Set the juice and drained kimchi aside.

Heat a large skillet over medium-high heat. Add olive oil. Saute the kimchi for 1 minute. Spread the ground beef over the kimchi. Add 1 tsp toasted sesame oil over the beef and cook until cooked through. Add saved kimchi juice and salt and pepper, to tasted. If desired, garnish with the green parts of the scallion, additional toasted sesame oil and sesame seeds before serving.

Kimchi Fried Rice

A lot of interesting stuff happened at work today First, I was offered a chance to change my schedule. They need some people to move to earlier shifts so starting soon, I start working 8 am to 4:30 pm instead of 10:30 am to 7 pm.  I was a little reluctant to change schedules.  I don’t drive so once we get back to the office, I would have to be on the bus at 6:30am to get to work on time.  Doable but is it something I want to do everyday?

My team manager then told me something that really made me make up my mind about changing my schedule. It looks like we are going to be working from home through 2021 and into 2022. How far into 2022 they don’t know yet.  Ughh. I am very grateful I am able to work from home but I don’t like it at all.  I have always worked very hard to keep work crap out of my home life and my home crap out of my work life. That’s very hard to do when your work is smack dab in the middle of your home.  I would be the first one at the office door if they said we could come back to the office tomorrow. Well, I am done complaining now. I’ll move on to something more fun. 

The best thing about Kimchi fried rice is you can use fresh made rice instead of leftover rice to make it  and it comes together in about 10 minutes once the rice is cooked so its a great get in and get out of the kitchen quick kind of meal. If you like, fry an egg for over the top for a boost of protien.

Kimchi Fried Rice

Adapted From The Spontaneous Tomato

1 1/2 -2 cups cooked rice

1/2 cup chopped kimchi

2-3 green onion or a small piece of white onion, chopped

1 1/2 tsp – 1 TBS olive oil

1/2 tsp sesame oil

1 tsp soy sauce

In a medium frying pan, heat the olive oil over medium heat. When the oil is hot, add the scallion whites or the onion, and cook while stirring for 1-2 minutes. Next add kimchi and cook while stirring for 3-5 minutes until the kimchi starts to get soft.

Add the rice, sesame oil, and soy sauce. Then mix well until the rice is coated with the kimchi. If your rice looks dry, add a teaspoon or two of the Kimchi brine from the jar. Cook until the rice  is heated through.

Omurice AKA Rice Filled Omlet

When I was talking about the recipe I was going to post today, to a friend of mine, I was informed that it is very weird to cook with ketchup. But is it really? There are many kinds of BBQ sauce that start with a base of ketchup. We glaze meatloaf, make stir fry sauces, make sloppy joes, and many other things with ketchup as ingredient. After all what is ketchup but a spicy tomato sauce.

Okay, I admit this combination is unusual but it is really tasty and satisfying. It also comes together in about 15 minutes. Quick is always a plus. You could add any vegetable to this that you would add to a fried rice, like carrots and broccoli.


From The Lucky Peach Presents 101 Easy Asian Recipes

1 TBS butter

1 skinless, boneless chicken thigh, about 4 oz, cut into 1 inch pieces

1/4 cup minced onion

1 cup cooked day old rice

salt and pepper, to taste

2 TBS ketchup

2 TBS frozen green peas

1 large egg, beaten

Melt the butter in a large skillet over medium heat. Add chicken and cook until slightly pink on the inside, about 2 minutes. Add onion and cook, stirring frequently until the chicken is cooked through, 4 to 5 more minutes.

Add rice and cook, stirring frequently, until the rice is heated through, about 2 minutes. Season with salt and pepper.

Push the rice to the side, clearing a space in the center of the pan. Add the ketchup to the pan in the empty spot and stir with a spatula for about 30 seconds. The ketchup should be slightly caramelized. Mix the rice and ketchup together until combined, about 1 minute. Add the frozen peas and toss to heat through. Transfer the rice mixture to a bowl and keep warm.

Season the beaten with a pinch of salt. Heat a 1/4 teaspoon of oil in an 8 inch skillet. Pour the egg mixture into the pan, swirling to coat the pan with a thin layer of egg. Let the egg cook until the top is set. Spoon the rice onto one half of the egg. Fold the crepe in half over the rice and slide the omelet onto a plate. Serve with more ketchup.

Chicken And Rice Round Up

Yeah, it’s another recipe for chicken and rice. I told you chicken and rice is my favorite. This recipe is a little more complicated and takes a little more time then most chicken and rice recipes I have posted here because you marinate the chicken and it cooks for 70 minutes but it is definitely worth the time and effort.

I have included links to all my chicken and rice recipes on A Solitary Feast.

Arroz Con Pollo

Indian Inspired Chicken and Rice

Chicken Skillet Dinner

Pressure Cooker Chicken and Rice

Chicken an Rice

Adapted From Koolaid Moms

1/4 cup olive oil

1 1/2 tsp dried parsley

1 1/2 tsp paprik

1 tsp garlic powder

1/2 tsp thyme

1 tsp salt


1/2 large onion, chopped

2 garlic cloves, minced

1 TBS oil

ve oil

1/2 tsp salt

Pinch black pepper

1 3/4 cup chicken broth

1 cup white rice

1/2 tsp black pepper, to taste

Preheat the oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.

In a small bowl, combine the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece with the spice mixture. Marinate at least 30 minutes.

In the casserole dish, combine the onion, garlic, oil, salt, pepper and broth. Add the rice and stir to combine. Place the chicken over the rice. Cover with foil and bake 50 minutes. Remove foil and cook 20 -30 more minutes.

Chicken Skillet Dinner

Chicken and Rice has always been one of my favorite meals, that’s why I have 3 different ways to make it on my blog, not counting this one. It’s cheap, easy and I almost always have the ingredients on hand for at least one of the versions I have posted.

If I already have 3 versions of chicken and rice on my blog, why do I need another one? I wanted to put this recipe here on the blog because it is the exactly like chicken and rice my mom used to make me and my brothers as kids. Well, at least, as close to what my mom made as I can remember. I have, literally, been looking for this recipe for years so I thought I would share.

Chicken Skillet Dinner

From the Woman’s Day Cooking For Two Cookbook

2 boneless, skinless Chicken Thighs

2 TBS soy sauce

1 TBS oil

1 small onion, chopped

1/4 lb mushrooms, sliced

1/2 cup uncooked rice

1/2 tsp celery seed

1 1/2 cup celery seed

1/3 cup frozen peas

Salt and pepper, to taste

Cut the chicken into strips. In a bowl, combine the strips wirh the soy sauce for 1 hour.

Heat the oil in a medium skillet and stir fry the chicken for 2 minutes. Add the onion, mushrooms, rice and celery seed; stir fry a few minutes more. Add the broth and bring to a boil. Reduce the heat and simmer for about 12 minutes, without stirring. Add peas and simmer 3 minutes more or until the liquid is absorbed and the rice is cooked. Add salt and pepper, to taste.