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Ok, so sometimes I wake up and coffee and toast just won’t do it for me, and all I want is something savory and spicy. Oftentimes it’s soup – dog knows I love a big bowl of soupy noodles* like nobody’s business. Sometimes it’s scrambled eggs with sriracha that I crave. Hell, sometimes I just grab the jar of kimchi out of the fridge door and eat it with my fingers on the kitchen floor while Our Man Cub gets ready for school and I wait for the shower to free up. But sometimes I prefer something a little more gut-sticking. If there’s leftover rice, hello, it’s time to break out the frying pan and the kimchi. This recipe is simple, uses leftovers, and makes the belly a happy, warm thing.

Kimchi Riceserves 2

2c leftover (cooked) rice
Kimchi** – any kind, and as much as you like, depending on how much heat you like in breakfast
2 eggs, beaten with 1Tbsp cold water
1Tbsp oil
optional
1/4c frozen peas or edamame
2 green onions, chopped

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