Chicken Fried Rice

Another option to use the chicken from my earlier post.

Ingredients
Chicken - I only had about 1/2-3/4 left but you can use more if you like
Chopped vegetables - I used about 1/3 cup broccoli, shredded carrots, spouts, 1/3 cup mushrooms, 1/3 cup onions
2 servings of rice
Marinade: 1 TB soy sauce, 1/2 TB guk kan jang (soy sauce for soups), 1 TB sesame oil, 1 TB minced garlic, dash of pepper

I took out the rest of the chicken (from my earlier post) and vegetables.

I decided to use my stainless steel wok.  I have the all clad one - I learned that you have to let it heat up for like 3 minutes.  If you start to cook too quickly the pan will turn brown - so let it heat up and then cook!

I started with the broccoli, carrots and onions

I decided to cook some salmon to eat with the rice (optional).  I learned the trick is to just leave it on the stove and don't touch it! I cooked about 1 pound - 8 minutes on each side eventually

Make sure to watch your wok and keep mixing so nothing burns - I had mine on medium heat.  Then put together the marinade ingredients

I have a lot of rice just frozen for every day use! I de frosted it while waiting for the rest to cook

Once the onions start to turn a little brown and the vegetables are about 75% cooked, add the rest

The sprouts

Chicken and mushrooms

Mix it around

Cook for about 2 minutes then add your rice

Stir for about a minute. Then add the marinade

Mix around

Mix around for another 3-4 minutes.  Taste it to see if you like it - I made mine more on the "light" side - so add more soy sauce if you want more flavor

Then plate and enjoy

We only plate a little at a time otherwise we eat really fast ha.  On a side note, this sauce from Whole Foods is DELISH with salmon!

Curry Rice 카레라이스

Ingredients
Chicken
Curry
Vegetables: carrots, onions, potatoes
1 TB minced garlic
Olive oil
2 cup water

Heat up your pan (for my particular pots you should always get the pot hot first, THEN add oil etc).... Then add the minced garlic on medium heat

Then add your chicken... should be in small bite size pieces

Mix it around for about a minute, then add the potatoes and onions... (should also be small bite size pieces)

Mix it around for about a minute...

Add in carrots~

Mix around and cook until it's about 90% cooked... be sure not to overcook it

Take your curry out... Be careful which kind you buy, alot of them are VERY high in sodium... I bought this Japanese one.. Comes with two squares

I only used one half for this recipe. I like how it came in 4 smaller squares... if yours is just one big square, break it up a bit before you put it in the pot

Mix it around and it will start to melt

When the pieces have at least melted, you can pour in the water and mix around

Stir it around, and it will start to thicken and all melt together..... keep it on medium heat for about 8-10 minutes... will start to boil

Then taste to make sure it's all cooked! Pour on top of rice and eat!

I made it again a few days later, but changed it a bit and added chicken drumsticks as well~ same steps as above, just extra chicken:

Kim Bap 김밥

Ingredients
4 cups of white rice
Dried seaweed for kimbap / sushi rolls
Bulgogi
1 tablespoon sugar
Dash of salt
2 tablespoon rice vinegar
Spinach
Dakwan
2 eggs
Sliced cheese

First step is to cook the 4 cups of white rice.  After it's finished cooling, I just unplugged the rice cooker to let the rice cool down to room temperature.  Then you need to season the rice. I mixed together the rice vinegar, sugar and salt then mixed it into the rice.

I first cracked the two eggs, beat it and then fried them on the pan.

Also started to cook the bulgogi. You can buy it from the store pre-marinated, or here is the link to marinade it yourself

Once cooked set it aside to cool down to room temperature too

I didn't have as many vegetables as I wanted, so I used what I had.  You can put more things in like carrots, etc if you like. I also used bulgogi, but some people like the spam!

Now, here comes the rolling! Just be sure to roll it very tightly the entire time. First, spread out some rice on the seaweed. I leave some room at the edge and cover about 3/4 of the sheet

Then put your ingredients on top

Start to roll from the side closest to you - making sure to roll it very tightly. I let go of it here so I could take the picture =)  But then I started again from the beginning to make sure it was tightly wrapped

I did about 6 then took a picture. I think I ended up with about 10 rolls in the end! Me and the Mister had it for dinner and brought some to lunch the next day too =)

Jakok Bap

Ingredients
Brown rice
Sweet brown rice
Hukmi rice (black)
Mixed beans

I mix together about 1/3 brown rice, 1/3 sweet brown rice, 1/3 mixed beans

 

You can buy mixed beans at a grocery store, any kind you like

Also mix in some black rice to your mixture

 

I keep mine in an airtight container next to the regular white rice

 

Before you cook it, it's better to soak the rice mixture in water for a couple hours.  I would try to do atleast 4-5 hours, overnight is OK.  Rinse it out, and then before you cook it add in a little more water than you would with white rice (mine goes above my knuckle when my hand is on the rice).  I cook it using my "semi mixed brown" setting on the rice cooker.  

Definitely a healthier way to eat rice!