Rice with a Twist

Got leftover rice? Turn it into something new! Here are two tasty fried rice dishes that are good enough to be eaten on their own. This will also drive your kids crazy. Try it now!

Kimchi Fried Rice

Kimchi gives plain ol' rice a delicious kick! This spicy, tangy rice is made even better with the addition of bacon slices and fried eggs.

Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

• 6 strips honey-cured bacon, sliced into ½-inch pieces
• 2 cups store-bought kimchi, diced
• 4 cups cooked white rice, cooled
• Salt, to taste
• 2 teaspoons sesame oil
• 2 tablespoons unsalted butter
• 4 eggs, cooked sunny-side up
• Toasted sesame seeds and sliced green onions for garnish

Procedure
1. Place bacon in a wok over medium heat. Stir occasionally until bacon is cooked through and has rendered all its fat.

2. Add kimchi and sauté for 3 minutes.

3. Add rice. Mix until the grains are coated in the kimchi sauce and the rice has turned orange in color.

4. Season with salt. Add sesame oil and butter before turning off the heat. Mix well and let the butter melt.

5. Divide kimchi rice among 4 plates or serving bowls. Top each with a fried egg. Garnish with sesame seeds and green onions. Serve hot.



Shrimp, Crab, and Pineapple Fried Rice

This dish is bursting with scrumptious flavors!. Shrimp and kani are complemented by sweet and refreshing pineapple chunks, while cashews provide a delightful crunch.

Serves 5
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 medium-sized onion, sliced
• ¼ kilo medium-sized shrimps, shelled and deveined
• 1 cup cooked and shredded kani sticks
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 4 cups cooked white rice, preferably a day old
• 1 cup pineapple chunks (fresh or canned)
• ⅓ cup cashew nuts
• ¼ cup mint leaves
• ¼ cup cilantro leaves (wansoy)
• 2 to 3 red chilies, sliced, or a pinch of chili flakes (optional)

Procedure
1. Heat oil in a wok. Sauté garlic and onions over medium heat until fragrant.

2. Add shrimp and cook just until the color turns pink. Add crabmeat or shredded kani and mix well.

3. Stir in soy sauce and fish sauce. Toss in cooked rice.

4. Once rice is coated with the seasonings, add pineapple chunks and cashew nuts. Mix well.

5. Turn off heat. Add mint, cilantro, and chilies (if using). Toss to mix well. Serve hot.