I ate some chocolate chip cookies for dinner, so I figured now is the time for real food.
What is real dinner these days? Well. I have no idea. But I can tell you what real dinner is not.
Kombucha and veggie straws. And the kind of kombucha that is the one you need to be 21+ to buy. And veggies straws just because you’ve loved them since before your tween years and because you got a case of them, right now all you can eat is nostalgic comfort food or nothing. Veggie straws and actual veggies. That doesn’t count either.
My mama from my childhood would be very disappointed by my eating habits lately.
For the last few weeks my brain has been complete mush to the point where I had nooooo idea how to create meals. The good news is that I think I’m over it. The not-creating-meals part, not the brain mush. I am still accidentally putting my keys in the washing machine.
I think it is from traveling so much and not wanting to buy fresh food. I am very much against the idea of food waste, a) because there is nothing more gross than a rotting head of kale in the back of your fridge and b) because people, even in this day and age, struggle to afford food. It sends me on a bit of a guilt trip. Because of modern conveniences like the freezer, it is very easy for us to eat fresh, real food if we are not necessarily able to buy fresh produce… but that doesn’t mean a girl wants frozen spinach all the time.
But here we are in January and we are NOT going to be lazy. We are going to get a nutritious, delicious dinner on the table in less that 30 MINUTES! WHAT?! I know! Here me out! And I swear it’s going to smack the taste buds straight out of your head!
So here is the star of the under 30 minute dinner. Kimchi Fried Rice FTW! Or is it KFR!?
Featuring rice, or cauliflower rice for you Whole30/Paleo folk, frozen edamame for protein, a little bell pepper and carrot for freshness, fresh garlic and ginger because YUM, and soy sauce (or tamari/cococnut aminos), and chili paste, and a forkful of kimchi, and finished with a runny yolk waterfall. For me this is redefining comfort food in the best way possible.
And it is safe to say I am obsessed!
Of course, if you’re meal prepping this, it might be easier just to do the scrambling of the eggs into the rice. I love storing it in these containers also for easy reheating! But I personally love the yolk that seeps into the cooked rice. Oh man, I am drooling just thinking about this!
But, if you’re eating the kimchi fried rice, like, right now or in very close proximity to when you make it, then put a fried egg on top. A gloriously soft egg with a barely-crispy bottom and a runny yolk. Also: a drizzle of sesame oil and a dollop of chili paste or sriracha. We’re talking next level yum status here!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 teaspoon - 1 tablespoon coconut oil (I don't really measure this ha)
- 2-3 cloves garlic
- 1 tablespoon grated ginger
- 2.5 cups cooked rice or cauliflower rice (I like to mix 1 cup rice with 1-1.5 cups cauliflower rice)
- 1-2 medium carrots, spiralized or chopped
- 1 red bell pepper, spiralized or thinly sliced
- 1 cup of kimchi (more or less to taste)
- 1 cup frozen edamame
- 3 eggs, beaten and seasoned with salt and pepper
- 2 tablespoons soy sauce/tamari/coconut aminos
- 1 teaspoon sesame oil
- 1-2 tablespoons chili garlic sauce or sriracha
- chopped scallions and/or cilantro
- furikake, to garnish (optional)
Heat the coconut oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant. Add the carrots and bell pepper. Cook until the pepper and carrots are softened, approximately 2-3 minutes
Add the rice, edamame and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling. Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.
Serve with chili paste, sesame oil, sesame seeds, green onions, or cilantro. Ya know, whatever you want. EAT