One pot meals are my obsession. What’s not to love about making a smaller mess and enjoying a big plate or bowl full of delicious food cooked together? Simple often means better, neater, and faster in the world of cooking. This doesn’t mean I toss everything in a pan or pot and let it simmer away; this kind of cooking still requires forethought and planning. P8151026.JPG

I fermented some kimchi for the first time about a month ago and found a recipe for kimchi fried rice. I made it and loved it for its flavor as well as for the ease in which it came together as a meal.

When I made kimchi again recently, I knew this same recipe would become a part of my rotation. Rice must be made ahead and kept refrigerated prior to making your fried rice. This batch was made probably a week ago. Oops! I used my hens’ eggs for this meal, which makes me happy and grateful for the space to have hens and their companionship. Whenever I collect eggs I say, “Thank you for the eggs!”

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The eggs were fried with butter in a cast iron skillet first, then put into a bowl and set aside. I added more butter, then the rice. Once it was heated up a bit, I chopped up some of my kimchi, threw it in, tossed it around with some sesame oil, then added the eggs back in.P8151031.JPG

I once saw a zero waste blogger sipping her smoothie out of her blender with a caption that said something about zero wasting your life: save dishes and drink right from the container. That is something that I strive to do in the kitchen. I use the same pan to cook eggs then rice, the same bowl to beat the eggs, store them while I cook rice, then to eat the rice from when it’s done!

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This meal is simple, nutritious, and tasty. It may not be vibrantly colorful in photographs, but it is full of flavor. The kimchi is actually quite spicy! I also added some bulk bought Bragg’s Liquid Aminos because I love my salt! This was overall a perfect meal to enjoy after a long day back at school setting up my classroom.

Peace and love,

Kristan

 

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