Easy and Delicious Kimchi, Garlic and Shrimp Fried Rice

One of the best recipes you can make with leftovers is making fried rice. How great is it to use something that is leftover just sitting in your fridge that will probably go to waste and making another delicious dish out of it? It is good if you are trying to stretch your budget as it is fairly inexpensive to make depending on the ingredients you use.

Do not feel like need to follow this recipe to the ‘T’ because maybe you don’t like kimchi, or maybe you are allergic to shellfish? Like with all recipes, tweak them to fit your needs. If you follow the cooking directions it will work for you.

For example, I’m somewhat allergic to eggs. However, If I cook eggs until they are well done and don’t eat too many, it typically doesn’t affect me. But if I have a large omelet, poached eggs or sunny side up eggs, then I might get a little sick to my stomach. Please don’t take my advice on allergies, I am an idiot and I sometimes pay for it later. Listen to your physician or do stupid things at your own risk.

No matter what type of fried rice you make, at minimum the ingredients you must have is, day-old rice (white or brown), eggs, carrots, frozen peas, green onions and soy sauce. You can always change it up by using different proteins such as chicken, beef or tofu. I recommend try playing around with different flavors by adding garlic, onions, cabbage, sesame oil and things like this to enhance the dish.

The great thing about using kimchi in fried rice is that it packs so much flavor. Kimchi brings that chili, garlic, fishy, pungent flavor to the rice so you really won’t have to season it as much. I added garlic to this recipe because I’m just a garlic freak but I wouldn’t say it needs it. Unless you are a freak like me and like that extra garlic punch.

I have heard of garlic ice cream but have not tried that. It doesn’t sound good to me, so my freakiness might have limits. Regardless, fried rice is simple, budget friendly and easy to make with a few staple ingredients. Anyone at any skill level can make it, I hope you give it a try.

Kimchi, Shrimp, Garlic Fried Rice

Yield: 10 servings

Prep time: 20 mins

Total time: 45 mins

Ingredients

• Pre-cooked Steamed Calrose Rice 4 cups
• Soy Sauce 1/4 cup
• Garlic 5 cloves chopped
• Frozen Raw Shrimp 4 oz chopped
• Eggs 5 ea. lightly beaten
• Frozen Peas 1 cup
• Kimchi 1 cup
• Carrots diced, 1 cup
• Olive Oil 3 Tbsp
• Sesame Oil 2 tsp

Cooking eggs and shrimp separately prevents overcooking with the rice

Directions

1. Place a large non-stick pan or wok on med-high heat and add oil.
2. Add chopped garlic and as soon as it is fragrant add the carrots and sauté for 1 minute.
3. Add kimchi and sauté until liquid is gone and kimchi begins to slightly caramelize.
4. Add the rice and mix until everything is incorporated. Add the soy sauce, sesame oil, frozen peas and continue to cook until all ingredients are hot and cooked through. Taste and adjust seasoning if necessary.
5. Once everything is tasting right, remove the pan from the heat and pour the rice into a large mixing bowl.
6. Place the pan back on a med-high heat with a little more oil and add the shrimp. Cook until opaque almost all the way through.
7. Add your lightly beaten eggs over the shrimp and season everything with salt and pepper. Add the green onions and stir together until you have cooked through scrambled eggs.
8. Pour the egg mixture in with your fried rice and stir together until everything is mixed well. Taste and adjust the season if needed before serving.

Special Diet Information

You can make this gluten free by using gluten free soy sauce. Exclude ingredients for Shellfish and Dairy/Egg allergy.

Once everything is cooked, mix together in a large bowl and serve

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Kimchi, Garlic and Shrimp Fried Rice

• 4 cup Pre-cooked Steamed Calrose Rice 4 cups (Any fried rice works best if the rice is cooked the day before)
• 1/4 cup Soy Sauce (Or Coconut Aminos)
• 5 ea. Garlic Cloves (Chopped)
• 4 oz. Shrimp (26/30 count size or larger)
• 5 ea. Eggs (Lightly beaten)
• 1 cup Frozen Peas
• 1 cup Kimchi
• 1 cup Carrot (Diced)
• 3 Tbsp Olive oil (or vegetable oil)
• 2 tsp Sesame oil

1. Place a large non-stick pan or wok on med-high heat and add oil.

2. Add chopped garlic and as soon as it is fragrant add the carrots and sauté for 1 minute.

3. Add kimchi and sauté until liquid is gone and kimchi begins to slightly caramelize.

4. Add the rice and mix until everything is incorporated. Add the soy sauce, sesame oil, frozen peas and continue to cook until all ingredients are hot and cooked through. Taste and adjust seasoning if necessary.

5. Once everything is tasting right (carrots are cooked through and enough soy, sesame flavor), remove the pan from the heat and pour the rice into a large mixing bowl.

6. Place the pan back on a med-high heat (or use a non-stick pan) add oil then add the shrimp. Cook until opaque almost all the way through.

7. Add your lightly beaten eggs over the shrimp and season everything with salt and pepper. Add the green onions and stir together until you have cooked through scrambled eggs.

8. Pour the egg mixture in with your fried rice and stir together until everything is mixed well. Taste and adjust the season if needed before serving.

By cooking the shrimp and eggs separately, this will ensure you don’t over cook these ingredients. Make sure and taste the seasoning at the end when you mix everything together at the end. I like to serve my fried rice with either sambal, sriracha or finished with some togarashi pepper. 

Crispy-Puffed Dutch Baby

A little known fact about me is that they used to call me Crispy Puff. In all seriousness, I love starting my day having a delicious breakfast on a weekend morning. There are few things better in life than to spend a lazy Sunday morning, making breakfast and just chillin’ with a cup of coffee. It’s even better with some reggae or chill beats playing in the background. To  just take a moment and let life slow down for a few moments.

I’m not sure how or why one morning I had the urge to make a Dutch baby. It wasn’t something I remember having at a restaurant or anything like that. Regardless where the inspiration came from, I’m happy I tried it. Now it’s one of my favorite things to make especially with a side of bacon, because always have bacon. It’s so easy to make, it doesn’t take many ingredients, so what more do you want?

This recipe is easier than making individual pancakes because you just pour the batter into 1 pan. My must have toppings is warm maple syrup and lemon juice. Other favorites are fresh blueberries and strawberries with a little dusting of powder sugar. Any way you top it, it’s always good. If you’re a fan of breakfast foods, this is one for your arsenal.

Dutch Baby Recipe

Yield: 4 Servings

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Ingredients

·      Eggs 3ea.

·      Flour ½ cup

·      Milk ¼ cup

·      Sugar 1 TBSP

·      Nutmeg 1 Pinch

·      Unsalted Butter 4 TBSP

Toppings (Your Choice): Maple Syrup, Lemon Juice, Fresh Fruit, Preserves, Powdered Sugar, Cinnamon.

1. Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.
2. In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.
3. Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.
4. Bake for 20 minutes, the pancake should puff up and get golden browned.
5. Lower the temperature to 300 and bake for 5 more minutes.
6. Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.

Crispy-Puffed Dutch Baby

• 3 ea. Eggs
• 1/2 Cup Flour (All purpose)
• 1/4 Cup Milk
• 1 Tbsp. Sugar
• 1 Pinch Nutmeg
• 4 Tbsp. Butter (unsalted )

1. Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.

2. In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.

3. Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.

4. Bake for 20 minutes, the pancake should puff up and get golden browned.

5. Lower the temperature to 300 and bake for 5 more minutes.

6. Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.

TOPPINGS (YOUR CHOICE): MAPLE SYRUP, LEMON JUICE, FRESH FRUIT, PRESERVES, POWDERED SUGAR, CINNAMON.

A squeeze of lemon juice, maple syrup and a light dusting of powdered sugar is a minimum must-have for me on toppings.

You may want some bacon, eggs, fruit or some side-dish if you’re splitting this with 4 people as it is fairly thin and not very filling. 

If you split this recipe with 2 people you will have at least 2 servings each which usually is filling enough for me. 

Find Solace in Shoyu Ramen

This recipe will give your soul a hug. Ramen is another comfort food for me. If you grew up like I did, then your first experience with ramen is probably similar to mine. You mom probably came home with as many instant ramen packs as she could fit in the grocery cart for 0.50 ea. At first instant ramen doesn’t seem like anything special. But it is very budget friendly and you can definitely get creative with it. Most likely you have prepared it every way possible, including eating it raw out of the package. My favorite way is to cook the noodles then pour out a majority of the brother just leaving a little liquid in the bottom of the pot then stir in the seasoning packet. Then I take it off the heat, crack a raw egg in and stir it until it’s turns into a thick broth. Top it with some green onions, sambal or sriracha and you have a signature Holmeskillet instant ramen delight. At one point in high school I would eat 2 packs after school, then eat a full dinner about an hour or 2 later. I wish my metabolism could still handle that much food.

Later in my highs school years, I got a job at a Japanese restaurant. I loved that job, some of my co-workers complained at times. Even if we were smoking weed 99% of the time. I remember one time my colleague was so high he freaked out and asked me to take over an order from a customer because he couldn’t understand the customer was asking for “One order” or “One water”. I stepped in to clear things up and save the day because I wasn’t that high yet apparently.

The owners were super nice and would feed us lunch or dinner depending on the shift you were working. So, during my experience there I got to try more authentic ramen dishes. They offered shoyu, miso, katsu ramen varieties on their menu. All their ramens were delicious, and over time chicken katsu ramen became my favorite. I have never seen another restaurant to this day that serves katsu ramen, so if you come across one let me know where it’s at.

Now that we’re adults, we only keep the instant ramen on hand for emergencies. Don’t get me wrong, there are a lot of different varieties you can get from Asian grocery stores that are pretty damn good. However, no instant ramen you buy will compare to homemade broth.

It was intimidating when I first set out to make my own ramen. Mostly because I was apprehensive about shopping for the ingredients and making my broth taste good. Also, I never used the pressure cooker feature before on my Ninja Foodie. The plan was to make my own broth, chashu and soft-boiled eggs, then add other store-bought toppings. I chose to go with corn, bean sprouts, nori and bamboo shoots to go along with my soft-boiled egg and chashu. Of course you can make your own noodles, but I can buy fresh noodles from local stores so I wasn’t trying to do all that.

The best way to tackle this recipe is to break up the prep over a couple days. I made the eggs and chashu the day before. Then I made the broth, tare and assembled everything the next day. This gave me time to marinate the eggs and the chashu time to cool fully so it’s easier to slice. You can choose to roll your chashu or cook as a slab. In my opinion it looks more legit in a roll and a slab it can tend to dry out easier if over cooked.

Once everything was cooked and assembled, I was very happy with the result. The broth was rich and savory, you can add more tare to season your ramen to your liking. You can always choose to make certain adjustments along the way on this recipe. Add the toppings you like the most. I hope you give it a try If you’re a fan of ramen as much as I am.

InstaPot-Pressure Cooker Shoyu Ramen

Yield: 8 Servings

Prep time: 20 mins

Total time: 2hrs

Broth Ingredients

·      Chicken bones 3lb.

·      Kombu 1 large piece

·      Dried Anchovies ¼ cup

·      Bonito Flakes ¼ cup

·      Dried Shrimp ¼ cup

·      Ginger ½ inch sliced

Tare Ingredients

·      Soy Sauce 1cup

·      Kombu 1 piece

·      Mirin ½ cup

·      Scallions 8 ea.

·      Bonito Flakes ½ cup

·      Sugar ¼ cup

·      Ginger ½ inch sliced

·      Garlic 10 cloves crushed

Directions

1. Place all the broth ingredients in the pressure cooker for the broth with 3qts of water. Put the setting on for “soup” for 90 minutes.
2. While the broth is cooking, place all the ingredients for the tare in a medium saucepan on med-high heat. Bring the sauce to a boil then lower to a simmer for 10 minutes. Strain into container and set aside when ready.
3. When the broth is done, strain through a fine mesh strainer. Use cheese cloth if a clearer broth is desired. Skim any access fat from the broth.
4. To prepare the ramen ladle 2 Tbsp of the tare in the bottom of a large bowl. Then ladle 2 cups of broth and taste for seasoning if you want to add more tare at this point. Gently add cooked ramen to the bowl.
5. Top your ramen with Chashu, egg, corn mushrooms. Nori, green onions and whatever your favorite topping are.

Recipe for Rolled Chashu

Recipe for Soft-Boiled Marinated Eggs

Comforting Shoyu Ramen

Broth Ingredients

• 3 Lb. Chicken Bones
• 1 Piece Kombu (large)
• 1/4 Cup Dried Anchovies
• 1/4 Cup Bonito Flakes
• 1/4 Cup Dried Shrimp
• 1/2 Inch Ginger (Sliced)

Tare Ingredients

• 1 Cup Soy Sauce
• 1 Piece Kombu
• 1/2 Cup Mirin
• 8 ea. Scallions (Cut 1 inch pieces)
• 1/2 Cup Bonito Flakes
• 1/4 Cup Sugar
• 1/2 Inch Ginger (Sliced)
• 10 Cloves Garlic (Crushed)

1. Place all the broth ingredients in the pressure cooker for the broth with 3qts of water. Put the setting on for “soup” for 90 minutes.

2. While the broth is cooking, place all the ingredients for the tare in a medium saucepan on med-high heat. Bring the sauce to a boil then lower to a simmer for 10 minutes. Strain into container and set aside when ready.

3. When the broth is done, strain through a fine mesh strainer. Use cheese cloth if a clearer broth is desired. Skim any access fat from the broth.

4. To prepare the ramen ladle 2 Tbsp of the tare in the bottom of a large bowl. Then ladle 2 cups of broth and taste for seasoning if you want to add more tare at this point. Gently add cooked ramen to the bowl.

5. Top your ramen with Chashu, egg, corn mushrooms. Nori, green onions and whatever your favorite topping are.

Mouth Watering Rolled Chashu for Ramen

Next to the soft-boiled egg, chashu is the only other must-have ingredient to have in my ramen when I order at a restaurant. It’s an ingredient that doesn’t take too much skill to make but will make your homemade ramen dish stand out. You do not necessarily have to go with the rolled technique, but the pork belly will be moister and the presentation looks amazing.

Obviously the most difficult part will be rolling and tying the pork. If you have someone that can help hold it while you roll it, it makes it a lot easier. Plus who doesn’t want to thank someone for holding their pork?  I have had a lot of practice holding my own pork so it wasn’t an issue for me. If you’re doing it yourself, be patient you got this. Only cooks or butchers who do this on a regular basis are pros. It only has to be good enough to stay together during the cooking process. We’re not going for the best-looking tie job here.

The next step in the process calls for blanching the pork in boiling water. If you feel like your roll can’t survive that, save yourself the trouble and re-roll it now. The blanching process removes some impurities and fat. It will also improve firm the meat up somewhat. Then before you add it to the pressure cooker, you’re going to sear it on all sides so it has a nice color and crust.

Once you have finished the steps to cook the chashu in the pressure cooker, you want to let it cool completely. Ideally let this cool over night in the fridge that way you will be able to get perfect slices. This will also allow the fat to separate in your sauce. You can save the leftover sauce for marinating eggs or use in another broth.

I would suggest heating up the slices carefully in a pan before putting it on your ramen. You can let it heat up in the broth but I like mine almost sizzling. Or I found if you put it in the microwave for 30 seconds or so also worked great.

Rolled Chashu for Ramen

Yield: 4 servings

Prep time: 20 mins

Total time: 2hr 15 mins

Ingredients

• Pork Belly 1 ½ lb.
• Soy Sauce 1/2 cup
• Ginger 5 slices
• Water 1 cup
• Mirin (Cooking Sake) ½ cup
• Garlic 5 cloves chopped
• Leeks 2 each sliced

Directions

1. Prepare a pot of boiling water at least 2-3 cups for blanching.
2. Cut a long piece of butcher twine (at least 2ft or more) and set on your cutting board skin side down. Place the pork belly on top and begin to roll as tightly as possible. Starting at one end, tie off in a double knot and while keeping the roll tight continue to loop the twine over the belly until you reach the other end. Tie off in another double know and cut any extra remaining twine.
3. Blanch the rolled pork in the boiling water for 10 minutes.
4. Prepare a hot skillet on med-high heat and sear the pork on all sides until browned.
5. Place the pork in your pressure cooker. Add the soy, green onions, ginger, water, garlic, mirin and set on high for 40 minutes. After the slow release of pressure finishes, flip the pork over and set for another 40 minutes. Slow release then set pork aside. Total of 90 minutes cooking time.
6. Set pork and sauce in a large container to cool with the sauce. Place in the fridge overnight to allow easier slicing.
7. When you’re ready to use the chashu, remove it from the sauce and slice it ¼ inch thick for perfectly round chashu (Don’t forget to remove the twine). Strain the remaining sauce, removing the fat and store to use again to marinate eggs or any other application you decide.
8. Heat the slices in a pan then add it to your ramen.

Recipe for Shoyu Ramen

Rolled Chashu

• 1 1/2 lb. Pork Belly
• 1/2 cp. Soy Sauce
• 1 oz. Ginger (Sliced)
• 1 cp. Water
• 1/2 cp. Mirin
• 5 ea. Garlic Cloves (chopped)
• 2 ea. Leeks (sliced)

1. Prepare a pot of boiling water at least 2-3 cups for blanching.

2. Cut a long piece of butcher twine (at least 2ft or more) and set on your cutting board skin side down. Place the pork belly on top and begin to roll as tightly as possible. Starting at one end, tie off in a double knot and while keeping the roll tight continue to loop the twine over the belly until you reach the other end. Tie off in another double know and cut any extra remaining twine.

3. Blanch the rolled pork in the boiling water for 10 minutes.

4. Prepare a hot skillet on med-high heat and sear the pork on all sides until browned.

5. Place the pork in your pressure cooker. Add the soy, green onions, ginger, water, garlic, mirin and set on high for 40 minutes. After the slow release of pressure finishes, flip the pork over and set for another 40 minutes. Slow release then set pork aside. Total of 90 minutes cooking time.

6. Set pork and sauce in a large container to cool with the sauce. Place in the fridge overnight to allow easier slicing.

7. When you’re ready to use the chashu, remove it from the sauce and slice it ¼ inch thick for perfectly round chashu (Don’t forget to remove the twine). Strain the remaining sauce, removing the fat and store to use again to marinate eggs or any other application you decide.

8. Heat the slices in a pan then add it to your ramen.

Yum Nua – Tangy, Fiery Thai Beef Salad

This week’s meal prep I was inspired by one of my favorite dishes that I typically purchase from my local Thai restaurant. Thai is one of my favorite cuisines because it’s extremely flavorful and I love the spicy chilis. The flavors of this dish will stay with you and the steak has enough protein to keep you full and satisfied.

The marinade on the steak with fish sauce and in the dressing is a pungent punch that will stick with you. Do not fear the fish sauce if you don’t like fishy flavors. Once mixed with everything you may only notice the tanginess it provides. If you have ever had fish sauce in anything, you probably know what I’m talking about. A little bit goes a long way.

This recipe has my tweaks on it, it’s not traditional in any way. The flavors were on point with what I get from my Thai restaurant. The only thing I would do differently is use palm sugar. I substituted brown sugar in the recipe and I think it would have just taken the flavors to the next level.

It’s always difficult trying to recreate a dish that you get from a restaurant. They’re the professionals who make the dishes we love and keep coming back for. If you’re looking for a delicious, filling, entrée size salad then I hope you give this one a try.

Thai Beef Salad

• 2 lb. Dry aged Top Sirloin
• 3 cloves Garlic, minced
• 2 ea. Thai bird chili, sliced
• Mini Bell Peppers, seeds removed, sliced
• Green onions, sliced
• Mixed Greens, enough to fill 4 meal prep containers
• Cherry Tomatoes, sliced
• 1 whole English Cucumber, de-seeded, sliced

Marinade:

• 1 tbsp fish sauce
• 1 tsp shaved palm sugar or light brown sugar
• ½ tsp ground black pepper

Dressing:

• 3 tbsp fish sauce
• 1 Tbsp. Soy Sauce low sodium
• 2 tbsp shaved palm sugar or brown sugar
• 1 small shallot, minced
• 2 Tbsp lime juice
• 1 Thai chili

Directions

1. In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
2. In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
3. Prepare a hot pan on med-high heat with 1 Tbsp coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° plus for a perfect medium rare.
4. Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
5. Slice beef against the grain, then cut again into bite size pieces if desired. When cooled, divide into 4 separate Ziploc baggies
6. Pour the dressing into two separate containers to add to the salad before eating.
7. Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.

Thai Beef Salad

Thai Beef Salad

• 2 lb. Dry-Aged Top Sirloin
• 3 ea. Garlic Cloves (minced)
• 1 ea. Thai Chilis (sliced)
• 5 ea. Mini Bell Peppers or a couple large Bell Peppers (sliced)
• 1 bunch Green Onions (sliced)
• 4 cp. Mixed Green Lettuce
• 1 cp. Cherry Tomatoes (sliced)
• 1 ea. Whole English Cucumber (de-seeded and sliced)

Marinade

• 1 tbsp. Fish Sauce
• 1 tsp. Palm or light brown Sugar

Dressing

• 3 tbsp. Fish Sauce
• 1 tbsp. Soy Sauce (low sodium)
• 2 tbsp. Palm or light brown Sugar
• 1 ea. Shallot (minced)
• 2 tbsp. Lime Juice
• 1 ea. Thai Chili (sliced)

1. In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes

2. In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.

3. Prepare a hot pan on med-high heat with 1 Tbsp. coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° for a perfect medium. (I prefer medium as the meat it is less chewy for the salad).

4. Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.

5. Slice beef against the grain, then cut again into bite size pieces if desired. When the meat has cooled, divide into 4 separate Ziploc baggies

6. Pour the dressing into two separate containers to add to the salad before eating.

7. Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.

Of course this doesn’t have to be a strictly meal-prep recipe. Try this delicious healthy dish for dinner or lunch. I just like to show my process of how I prepare this for lunches throughout the work week. It will stay fresh for 2-3 days if packaged right. 

This might be one of my favorite meals during the summer time. It has so much flavor and is filling.