Fried Recipes

Printed with permission from the American Institute for Cancer Research

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

This was taken from the Veganformation web and when I have the need for something deep fried this is a good way to go as it is full of veggies. Any variation of veggies can be experimented with, but I just put the origional down and I added 4 Tbsp of oil to the ingredients to counter for the oil it is deep fried in, although this is just an estimate. You can try these in a shallow fryer with less oil, but the results may not be the same.

The bag of veggies says that 2/3 cup is a serving-but in order to make this a full meal, I found that 1.5 cups is just fine-and filling, especially with the egg and the rice.

75gramspacket=90chips(1.5cups when notfried) fried in 3/4 cup oil.

recipe

Freezable lunch muffins based on traditional fried rice. Recipe adapted from Tasty.

This recipe is better the second day after it marinates a bit.
The original recipe called for 4oz of shrimp but I use a pound instead.

Original recipe from RYDIAEMERALD modified to include brown instead of white rice, no celery, egg whites instead of whole eggs, and low sodium instead of regular soy sauce.