Kimchi Fried Rice and Broccoli

Ingredients

  • 1 large head of broccoli (1 pound), chopped into 1″ florets *see notes
  • 6 scallions
  • 1 cup Napa cabbage kimchi
  • 3 tablespoons vegetable oil, divided
  • 4 garlic cloves, finely chopped
  • 1 (2″) piece of ginger, scrubbed, pealed, and finely chopped
  • 4 cups cooked jasmine rice, chilled
  • 1 tablespoon toasted sesame oil
  • 1/4 cup soy sauce
  • 4 large eggs, fried
  • optional toppings: kimchi, sesame seeds, soy sauce, sriracha, ground peanuts, freshly ground black pepper, soy sauce

Instructions

  1. Separate dark green tops from scallions and cut into 1″ lengths. Thinly slice white and pale green scallion parts. Keep separated.
  2. Squeeze 1 cup of kimchi over a small bowl to get rid of as much liquid as possible. Coarsely shop kimchi and return liquid to kimchi jar.
  3. Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add broccoli and dark green scallion parts, season with salt and cook undisturbed until beginning to char, about 5 minutes. Stir and cook another minute, remove to a plate.
  4. Add 1 tablespoon vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger (stirring often) for about 2 minutes until soft and fragrant. Push to edges of pan.
  5. Add additional tablespoon of vegetable oil to center of pan and add rice, sesame oil, and 1/4 cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath (about 5 minutes).
  6. Return broccoli and scallion tops to pan and cook, tossing often, for about 2 minutes, until rice and vegetables are heated through. Season with salt.
  7. Divide fried rice among plates and top each with a fried egg, some sesame seeds and additional kimchi. Season with fresh cracked pepper and a dash of soy sauce.

Notes:

*Consider using the broccoli stems in your dish. All you have to do is thinly slice the stems so that they cook equally with the broccoli florets. Same great flavor, even a little more crunch, and less waste!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Thai Peanut Chicken with Spicy Mango Salsa

Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Chicken Saag

Ingredients

SPICES
  • 1/4 teaspoon cayenne 
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
SAAG
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
  • 18oz frozen chopped spinach
  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 2 inch ginger, peeled and minced
  • 3/4 cup plain greek yogurt
  • 1/2-3/4 cups mozzarella 

Instructions

  1. Combine spices in a small dish. 
  2. In a large bowl, mix the spices with the raw chicken. Place chicken in fridge until needed.
  3. Put the frozen spinach into a large pan with 1/3 cup water. Over medium heat, cook spinach until most of the liquid has gone making sure to stir occasionally. 
  4. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add diced onions and cook until they begin to brown. 
  5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  6. Add the spiced chicken and cook until the chicken is cooked through, stirring often. 
  7. Stir in spinach and ginger and cook for 5 minutes. 
  8. On low heat, stir in the yogurt and let it cook for a few minutes.
  9. Sprinkle mozzarella on top and let sit until melted.
  10. Serve over rice and/or with garlic naan. 

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.