Kimchi Fried Rice-How to use up leftover rice and eat on a budget!

So, in the past few weeks, I've made some really outstanding dinners (Monday night's Brined Pork Chops, for example) but I keep missing out on the photo ops. Why? Well, I wish I could give you a better reason, like "my camera is broken" or "I was too busy feeding the hungry and destitute", but the truth is it's because I'm just too darn hungry at dinner time to wait that extra 2 minutes to take a blog worthy pic. Or any pic. And I usually remember somewhere in between the eighth and ninth bites, which doesn't make for the loveliest presentation, unless, of course, you're really into documentary photography.

So, somewhat surrendering to my lumberjack-esque appetite, I've decided to stray a bit from the "Dinner Diaries" theme today and bring you... well, let's call it the "Lunch Lowdown."

Since I'm one of those weirdo work-at-home, freelancer types, I typically prepare and eat my lunch chez-moi. A lot of times, I eat yogurt or cereal for lunch, but when I have leftovers from dinner the night before, I feel like I've won the lottery. So, today I whipped up a meal that I will pretend to call "Korean" because I made it up based on something I saw them cook on one of my favorite Korean soaps, "Coffee Prince." It's kimchi fried rice. It has 3 ingredients, it's cheap cheap cheap, and it's a great way to use up leftover rice, which inevitably finds its way to the darkest depths of my fridge if I don't use it up right away.

Kimchi Fried Rice

Ingredients:

Left over cooked short grain rice, cold

About 1/4 cup kimchi

1 egg, beaten

Special Equipment:

Carbon Steel Wok* (or cast iron skillet if you don't have a wok)

Place your wok or cast iron skillet over high heat and add about a teaspoon of canola oil. (You may need more or less oil depending on how seasoned your wok is.)

Add cold rice and stir fry with a metal spatula for about 45 seconds. Add kimchi and combine with rice. Pour in the egg and mix with rice. Continue to stir fry until the egg is cooked and rice is hot.

***Do not use a "non-stick" wok!

Serve in a bowl with additional kimchi.